Thai Green Vegetable Curry with Jasmine Rice

Ingredients

• 800 ml tinned coconut milk
• 3 tbsp Thai green curry paste
• 200 g fine green beans
• 2 courgette
• 150 g baby sweetcorn
• 300 g firm tofu
• 2 tbsp soy sauce
• 15 g fresh basil
• 1 lime
• 1 tbsp vegetable oil

Method

1. 1

   Press the tofu between kitchen paper to remove excess moisture, then cut into 2cm cubes.

2. 2

   Heat the oil in a wok or large frying pan. Fry the tofu until golden on all sides, then remove and set aside.

3. 3

   Add the curry paste to the pan and fry for 1 minute, then pour in the coconut milk and bring to a simmer.

4. 4

   Add the sliced courgette, green beans and baby sweetcorn. Cook for 8 minutes.

5. 5

   Return the tofu to the pan. Stir in the soy sauce and a squeeze of lime juice. Simmer for 2 minutes.

6. 6

   Scatter with fresh basil and serve immediately with steamed jasmine rice.