Vegetarian Thai Green Curry

When you need something healthy and spicy this vegetarian Thai green curry with tofu and broccoli is the perfect thing! Serve with fluffy rice for an easy weeknight dinner.

Course Main Course

Cuisine Thai

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 497kcal

Author Amy Fulwood

Ingredients

400 g Firm Tofu
Olive Oil for drizzling
1 tablespoon Cornflour
1 head of Broccoli cut into florets
2 400g tins Coconut Milk
2-4 tablespoon Green Curry Paste
1 tablespoon Soy Sauce or you can use fish sauce if you're not worried about keeping it vegetarian
Fresh Coriander chopped to serve

UK Measures - US Measures

Instructions

Press the tofu for at least 10 minutes by wrapping in paper towels and placing under a plate with heavy cans or a skillet on top then cut into cubes and toss with the cornflour. Heat a drizzle of olive oil in a large soup pot, add the tofu and fry until crisp and browned on all sides. Remove and place on a paper towel lined plate.
Add the coconut milk, soy sauce and curry paste to the pot and simmer for 10 minutes then add the broccoli and simmer for another 5 minutes. Stir through the tofu and serve with rice and sprinkled with coriander.

Notes

Nutrition information is an estimate and will vary depending on the exact ingredients used.

Nutrition