Thai Green Curry with Tofu
Serves: 4
Time: 20 minutes
This is such a fabulous cheat night meal. I have in the past made my own curry pastes from scratch but in all honesty, they have never turned out as good as a bought paste the flavours have been nice but mine have always lacked the depth that comes from a store bought paste, so now I always cheat.
Leftovers
Tonight’s dinner easily feeds four so there is ample for your lunch leftovers when feeding two. I like to travel this one in a jar.
Super Cheat? or Eating with Friends?
There are two ways you can cook this dish, instructions as per the recipe are for casual eating at home, but if I am having friends over then I would prepare this as I do for the photos. Blanch and refresh(cook and then drop into cold water to maintain the vibrant colour) all your veggies first, then artfully place them into the bowls of piping hot curry.
What you'll need
1/2 cup of Thai green curry paste
1 x 400ml can of coconut milk
1 x 250g packet of pad Thai noodles
1 bunch of bok choy
1 bunch of broccolini
1 packet of baby corn
1 packet of oyster mushrooms
1 block of semi firm tofu
1 lime
4 kaffir lime leaves (optional)
1/4 bunch of coriander
From the pantry
Coconut oil
Salt and Pepper
Feeding Four
You will only need a few xtra ingredients to make this recipe feed four, so I am giving you an xtra bunch of bok choy and an xtra bunch of broccolini in the shopping list.
Prep and Cook
Soak Noodles
Boil a jug of water then place your noodles in a heatproof bowl and completely cover with boiling water.
Leave to soften.
Prep Veg
Cut the base off your bok choy and give it a quick wash under cold water.
Remove the woody ends from your broccolini.
Slice baby corn in half lengthways.
Wash and pick long sprigs of coriander.
Cook Curry
Mushrooms
Any mushroom will work in this dish but if using button or field then you will want to slice thin and add these first as they will take longer to cook.
Heat a large pot with 1 teaspoon of oil, then add your curry paste and cook out for 1 minute stirring constantly.
Add the coconut milk then fill the can 3/4 with cold water and add that to the pot as well.
Season with salt and pepper and bring up to the boil.
Add the kaffir lime leaves, (if you have) and squeeze in the juice of half your lime, if you don’t have any kaffir lime leaves you can add the whole half lime to your pot as is, skin and all (just make sure the sticker is removed).
Add the baby corn and broccolini and cook for 1 minute, then add your bok choy and oyster mushrooms. Avoid over stirring now as you don’t want to break the mushrooms.
Cut your tofu up into small squares and add to the rest of your curry pot.
Bring back up to a light boil and then remove from the heat.
Plate it Pretty
Strain the noodles then divide into four portions. (for lunch I like to use jars) Place the noodles in a nice big bunch at about 2 o’clock in your bowl. Then use tongs to remove veg from the pot and place to the left side of the noodles. Then use a large ladle to scoop out the curry and tofu and pour over top.
Garnish with coriander on top and a wedge of lime.
Enjoy!
Lunch Tomorrow
I like to travel this one in an airtight jar less likely to have any spills.