Thai Green Curry with Tofu

Ingredients

• 200g firm tofu
• 100ml coconut milk
• 2 tbsp green curry paste
• 100g mixed vegetables
• 100g jasmine rice
• Fresh Thai basil leaves

Preparation

1. 1

   Cook the jasmine rice according to package instructions (typically simmer in water for 10–12 minutes) until fluffy, then keep warm.

2. 2

   Press the firm tofu for 10 minutes to remove excess moisture, then cut into bite-sized cubes.

3. 3

   Heat a non-stick pan over medium heat and pan-fry the tofu cubes until golden and lightly crispy on all sides (about 6–8 minutes). Set aside.

4. 4

   In the same pan, add 2 tablespoons (about 30 ml) of green curry paste and cook for 1–2 minutes to release its aroma.

5. 5

   Pour in 100 ml of coconut milk and stir well until the curry base is smooth and fragrant.

6. 6

   Add the mixed vegetables and simmer for 5–7 minutes until tender but still slightly crisp.

7. 7

   Return the tofu to the pan and stir gently to coat it in the curry sauce. Simmer for another 2–3 minutes.

8. 8

   Serve the curry hot over jasmine rice and finish with fresh Thai basil leaves on top.