This authentic coconut curry will allow you to recreate an idyllic, balmy evening in the heart of South East Asia. We’ve used aromatic kaffir lime leaves to conjure up a perfectly fragrant dish - you’ll be transported from your kitchen to the tropics with their citrus tasting notes and fresh aroma.
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/ Serving 2 people
/ Serving 2 people
firm tofu(ContainsSoyMay be present Gluten, Peanuts, Sesame)
yellow curry paste(May be present Crustacea)
kaffir lime leaves
To prepare the ingredients, cube the tofu and finely slice the red onion. Peel and grate the ginger. Peel the sweet potato and cut into 2 cm cubes. Trim the green beans and cut into thirds, and cut the lime into cheeks.
Place the brown rice into a sieve and rinse it with cold tap water. The water will initially become cloudy, continue to rinse until the water becomes clear enough (it doesn’t need to be crystal). Place the brown rice, water and a pinch of salt in a medium saucepan and bring to the boil. Cover with a lid, reduce the heat and simmer for 25-30 minutes or until the rice is tender and the water has absorbed.
Meanwhile, add half of the vegetable oil to a large wok or deep frying pan. Add the tofu and cook stirring for 3-4 minutes or until golden on each side. Transfer to a plate. Add the remaining vegetable oil and the red onion and cook, stirring, for 3 minutes or until soft. Add the ginger and yellow curry paste and cook, stirring for 1 minute or until fragrant. Add the coconut milk and sweet potato. Bring to the boil. Reduce heat to medium-low and simmer for 10 minutes, or until sweet potato is just tender. (If your curry is too thick at this stage you can add some water to adjust the consistency). Add the tofu pieces and green beans and simmer for a further 3 minutes or until the beans are just tender.
Remove the stems from the kaffir lime leaves and slice them finely. Stir them through the curry. You can adjust seasoning to your taste with a little sugar or soy sauce, if you like. Remove from the heat.
To serve, divide the rice and curry between bowls. Top with a cheek of lime and the coriander.