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Writer's pictureThe Rasoi Recipes

Thai Green Vegetable Curry

Preparation Time: 15 min. Cooking Time: 35 min. Serves 4


Ingredients:

300-400 grams Tofu (Medium Firm)

1 Onion Finely Chopped

½ of Green and Yellow Bell Pepper Cut in Cubes

1 Carrot Sliced Diagonal into ¼-inch thick

125 grams Tenderstem Broccoli Cut Bite-size

100 grams Baby Corn Cut Bite-size

225 grams Can Bamboo Shoots, Drained

1 tbsp of Thai Basil Chopped

Juice of Half a Lime

400ml Coconut Cream

1 tbsp Tomato Puree

1 tsp Brown Sugar (Demerara)

Salt to taste

1 tbsp Coconut Oil or Olive Oil


Method:

  1. Blanch the broccoli in salted boiling water for a minute, then put it in ice-cold water and set aside.

  2. Rinse bamboo shoots, boil them in the same water for 3-4 minutes, drain, rinse, and set aside. This removes the bamboo's odour, which some find unpleasant.

  3. Cut the tofu into bite-size cubes. Heat oil in a shallow frying pan over medium heat, add the tofu cubes and fry until lightly brown all over. Then add a tablespoon of the green curry paste and sauté for 2 minutes, then set aside.

  4. Heat the oil on medium-low heat in a pan. Add the onions and cook for 2 minutes, then add the carrots, bell pepper, baby corn, and ½tsp salt, mix well, and cook for 5-6 minutes.

  5. Add the Thai green curry paste, tomato puree and sugar, mix well, and then add the coconut milk.

  6. Bring it to a boil, then reduce the heat. Add the broccoli and bamboo shoots and simmer for 2-3 minutes, stirring occasionally, until the sauce has thickened slightly.

  7. Add the lime juice, and stir in the chopped Thai basil.


  • Serve hot with jasmine rice or rice noodles.



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