5. Vegetable Green Curry
Ingredients
- 2 tablespoons vegetable oil, divided
- Half a block of extra-firm tofu, cut into cubes
- Half a small onion, diced
- 2 cloves of garlic, minced
- 1 1/2 tablespoons green curry paste (adjust to taste)
- 1 medium carrot, peeled and sliced
- 10 snow peas, cut in half
- 5 baby corn, cut in half lengthwise and widthwise
- 5 button mushrooms, quartered
- 1/3 cup vegetable stock
- 1 cup coconut milk
- 1 tablespoon soy sauce
- 2 teaspoons lime juice
- 1 teaspoon brown sugar
- Rice, to serve
Instructions
- Heat a large pan or wok over medium-high heat and add one tablespoon of oil and the tofu. Fry, stirring occasionally, until browned on each side. Remove to drain on a paper towel-lined plate.
- Add the second tablespoon of oil to the pan along with the onion. Fry until soft and translucent then add the garlic and fry for a minute or two until soft and fragrant. Now add the curry paste and a little more oil if the pan seems dry. Fry the curry paste for two minutes or until it becomes fragrant. Now add all your vegetables and fry for 3 – 5 minutes until the carrots begin to soften. Pour in the vegetable stock and coconut milk and reduce heat to medium. Simmer gently until the vegetables are fully cooked. Add in the tofu, soy sauce, sugar and lime juice. Taste and adjust the flavours to have a good balance of sweet, salty and sour. Remove from heat and serve with rice.
