Easy Serving Recipe Tofu Thai Green Curry Delicious Simple

Fast cooking ultimate Tofu Thai Green Curry easy, bouncy, practical.

17 ingredients, 6 steps, cooking Tofu Thai Green Curry

How are you every body, at this time you can present recipe Tofu Thai Green Curry with 17 ingredients and 6 steps. Below this is how to make it, please pay attention carefully.

In cooking there are several stages that must be done, starting to prepare ingredients, cooking tools, and also understand system start from beginning to cooking is ready to be served and enjoyed. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste not appropriate desired, and many others. Immediately, below are 17 ingredients and 6 stages of easy cooking Tofu Thai Green Curry.

Ingredients for Tofu Thai Green Curry

1. Prepare 400 g : Tofu.
2. It’s 2 tbsp : light soy sauce.
3. Prepare 1 bunch : fresh aspagagus trimmed.
4. Prepare 125 g : green beens trimmed.
5. You need 1-2 tbsp : vegetable oil.
6. You need 2 tbsp : green Thai curry paste.
7. Prepare 2 : shallots, finely chopped.
8. Prepare 1 : green chilli deseeded and finely chopped.
9. Prepare 3 cloves : garlic, crushed.
10. It’s 400 ml : coconut milk.
11. Prepare 125 g : baby corn.
12. It’s 1/2 : courgette, cut into thin slices.
13. It’s 1 : red pepper, trimmed and cut into thin strips.
14. You need 125 g : pak choi (I left it out).
15. Prepare : Juice of 1 small lime.
16. Prepare 1 tbsp : chopped coriander plus extra for garnish.
17. You need 2 : spring onions, trimmed and cut into thin slices.

If all cooking materials Tofu Thai Green Curry it’s ready, We’re going into the cooking stage. Below is how to preparing with fast.

Step by Step Cooking Tofu Thai Green Curry

1. Drain the tofu, wrap in kitchen paper to remove excess water for 20 minutes, cut into 1 cm pieces and place in the soy sauce to marinate.
   
2. Bring a pan of water to the boil and blanch the green beans and asparagus tips for a minute, drain and refresh in cold water.
   
3. Heat the oil in a wok, add the green Thai curry paste and cook for 2 minutes stirring frequently.
   
4. Add the tofu, stir lightly until coated with the curry paste then cook for a further 2 minutes. Then add the shallots, chilli and garlic and carry on cooking for another 2 minutes.
   
5. Pour in the coconut milk, bring to a simmer, then add the baby corn, courgette, red pepper, green beans and asparagus. Cook over a medium heat for 4-5 minutes then add pak choi. Simmer once again for a minute then lastly tip in the fresh lime juice and chopped coriander.
   
6. Serve sprinkled with a small amount of chopped coriander and spring onions accompanied with Thai jasmine or sticky rice.
   
7. Finish and Enjoy.

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