Tofu Green Curry
Tofu Green Curry

Ingredients

Method

  • 1⁄2 tsp sesame oil
  • 2 shallots, sliced
  • 1 chilli, chopped
  • 2 tbsp green curry paste
  • 300ml veg stock
  • 200g coconut milk
  • 1 tsp light soy sauce
  • 1 eggplant, cut into chunks
  • 2 kaffir lime leaves
  • 200g tofu, cut into 1.5cm squares
  • 1⁄2 green bell pepper, sliced
  • 50g each of mangetout and baby corn
  • Juice of 1 lime
  • Handful of chopped coriander, to serve
  • Rice, to serve
  • Fry the shallots and chilli in the oil for a couple of minutes, then stir in the green curry paste and cook for a minute more. Pour in the hot stock, soy sauce, and coconut milk, and bring to the boil. Simmer for 5 minutes, stirring regularly.
  • Add the eggplant and lime leaves, then the tofu and green bell pepper. Cook, uncovered, for 3 minutes, before adding the mangetout and baby corn to the mix. Squeeze in the lime juice, and cook for 3 minutes more. Serve immediately with rice and chopped coriander.
30 mins
3 serving
This recipe pairs perfectly with the Warner Vineyard Marsanne Roussanne 2016 from Beechworth, Australia.

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