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Main course · Thai

Thai Green Vegetable Curry with Jasmine Rice

35 min Serves 4 ~588 kcal/serving ~£6.20 (£1.55/serving) Dairy-freeGluten-freeKid-friendlyVegetarian
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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

Nutrition (per serving)

Calories
588 kcal
Protein
19.6 g
Carbohydrate
14.2 g
of which sugars
8.7 g
Fat
49.2 g
of which saturates
34.6 g
Fibre
6.8 g
Salt
2.02 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

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.

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