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Tofu Thai Green Curry

Tofu Thai Green Curry

serves about 4-6


for the tofu:

1 tbsp sesame oil

1 tsp coconut syrup – I used Bali Nutra

1 tbsp tamari soy sauce

for the curry sauce:

1 tbsp raw virgin coconut oil – I used Coconut Merchant

2 cloves garlic, crushed

2 cm (roughly) piece fresh root ginger, grated

1 medium red chilli, deseeded and finely chopped

4 spring onions

5 tbsp Thai green curry paste

1 tbsp freshly squeezed lime juice

100g broccoli florets (about 5) – quartered

100g green beans, sliced lengthways then cut in half (about 1 heaped cup)

2 400ml cans full-fat coconut milk – I used Coconut Merchant

1 tbsp vegetable stock powder – I used bouillon

1/2 cup (60g) frozen peas

1/2 cup (50g) beansprouts

1 tsp tapioca flour

3 tbsp coconut cream


1. Firstly prepare the tofu. Remove it from the packet, lightly squeeze out any excess water and dab it dry. Then chop it into bitesized cubes and set aside. Next, mix together the syrup, oil and soy sauce into a small bowl (it will appear separated). Then, pour this mixture into a good quality non stick frying pan, and tilt the pan so that it’s evenly covered. Then place the tofu pieces onto the pan, and move it onto a medium-high heat. Fry the tofu pieces on one side for about 1-2 minutes, then flip and cook for about 1 more minute on another side. Then, gently stir/flip the tofu with a spatula around the pan to coat the other sides for a further 5 minutes, until each side is golden, slightly crisp, and almost all of the liquid around it has gone.  Then remove them from the heat and set aside until later.

2. Next, make the curry sauce. Add the coconut oil into a pan, followed by the garlic, ginger, chilli and spring onions. Fry them together on a medium-high heat for about 1-2 minutes, stirring. Then, add in the curry paste and lime juice, followed by the broccoli and green beans. Stir all of them together and continue to cook for another 2 minutes.

3. When this is done, add in the tins of coconut milk and the vegetable stock powder. Stir together, and leave it to bubble/simmer, stirring occasionally for about 17-20 minutes to reduce and thicken. Then, add in the tofu, peas and bean sprouts, followed by the flour and coconut cream. Stir all of them into the curry, and cook for a final 3-5 minutes, to thicken and become creamy. When the curry has thickened, removed it from the heat and then serve it with rice/noodles etc.




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