If there is one dish that I could eat day after day, it would have to be Tofu Thai Green Curry. The delicate blend of lemongrass, chilli, coconut milk and kaffir lime leaves is just the thing to make me sigh a big long ‘Mmmmm’ when I’m eating it.
To be honest, I surprised myself with the fact that I haven’t shared this recipe with you yet. Being that it is a favourite of mine and we do have it fairly regularly, I have been a bit remiss!
So without further ado, here is my delicious recipe for Tofu Thai Green Curry…
Oh and before you say anything about the poppadums, I’m totally aware that I am creating a fusion there. Poppadums go so well with anything, in my humble opinion, and as they are so cheap and quick to make in the microwave, why not put them with everything you can think of?!
Tofu Thai Green Curry (Vegan)
For the curry paste:
1 small onion, cut into 1/8ths
4-6 green chillies (depending on how spicy you like it)
3 garlic cloves
a small bunch of fresh coriander
2 stalks of lemongrass cut into inch pieces
8 kafir lime leaves (I use frozen from the Chinese Supermarket)
2.5 cm fresh ginger, chopped into smaller bits
1 tbsp coriander seeds
1 tsp cumin seeds
1 tsp pepper corns
2 tsp soy sauce
3 tbsp olive oil
For the Curry:
1 onion, finely diced
1 sweet pepper, chopped
1 block of firm tofu, pressed and cut into cubes
1 tbsp olive oil
6 mushrooms finely sliced
400 g tin of coconut milk
freshly cooked rice (see here for how to cook perfect rice)
Place all the curry paste ingredients into a small food processor and blitz into a paste
If it is too thick, add a little more olive oil until a movable past is achieved
Heat the oil in a wok or frying pan and add the onions and peppers
Cook, stirring until they begin to soften then add 1/2 the curry paste, the mushrooms and the tofu
Keep gently moving the ingredients until the mushrooms are cooked and the tofu heated through (be careful not to break the tofu into mince!)
Add the remaining curry paste and stir through
Pour in the coconut milk and stir through mixing it up thoroughly
Leave to simmer for about 8 minutes until hot throughout
Meanwhile, you rice should now be ready and you can pop your poppadums into the microwave
Serve over the rice with a sprinkling of coriander over the top and some crunchy poppadums on the side
I have just remembered another reason (not that you need any more!) that this is an excellent recipe to have in your collection. As you know, you can find Chinese supermarkets pretty much everywhere is the world, so being able to buy ingredients like these are becoming increasingly easier, which is great for us foodies. Even if you don’t have the equipment to make the paste from scratch, you can always find a veggie/vegan sauce somewhere to help you rustle this up while away from home.
We enjoyed a bowl of tofu Thai green curry back on our jollies in Rotterdam. They had the most amazing Chinese and Oriental supermarkets that we were able to buy all the things we needed (including poppadums) with no problem at all and cheap, which of course is an added bonus.
Talking of Airbnb, would you find it useful for me to post some recipes that can help you cook with minimal stuff for when you’re Airbnb-ing? Let me know in the comments and I’ll get onto it! (mainly thinking about it as we’ll be staying in an Airbnb in San Francisco next week, so a perfect opportunity for me to get working on some!
Right, now that all I can think of is tofu Thai green curry, I’m off to have my lunch! (not curry, but equally as delicious sausage casserole!)
Do you love Oriental supermarkets as much as I do?
Are you an Airbnb-er would would love some recipes to cook with minimum equipment?
Let me know in the comments below!
Oh yeah and did I mention that Tofu Thai Green Curry is amazing the next day too?!!
and… remember to pin it for later so you can grab it wherever you are and whenever you need it!
- For the curry paste:
- 1 small onion, cut into 1/8ths
- 4-6 green chillies (depending on how spicy you like it)
- 3 garlic cloves
- a small bunch of fresh coriander
- 2 stalks of lemongrass cut into inch pieces
- 8 kafir lime leaves (I use frozen from the Chinese Supermarket)
- 2.5 cm fresh ginger, chopped into smaller bits
- 1 tbsp coriander seeds
- 1 tsp cumin seeds
- 1 tsp pepper corns
- 2 tsp soy sauce
- 3 tbsp olive oil
- For the Curry:
- 1 onion, finely diced
- 1 sweet pepper, chopped
- 1 block of firm tofu, pressed and cut into cubes
- 1 tbsp olive oil
- 6 mushrooms finely sliced
- 400 g tin of coconut milk
- freshly cooked rice (
- see here for how to cook perfect rice
- Place all the curry paste ingredients into a small food processor and blitz into a paste
- If it is too thick, add a little more olive oil until a movable past is achieved
- Heat the oil in a wok or frying pan and add the onions and peppers
- Cook, stirring until they begin to soften then add 1/2 the curry paste, the mushrooms and the tofu
- Keep gently moving the ingredients until the mushrooms are cooked and the tofu heated through (be careful not to break the tofu into mince!)
- Add the remaining curry paste and stir through
- Pour in the coconut milk and stir through mixing it up thoroughly
- Leave to simmer for about 8 minutes until hot throughout
- Meanwhile, you rice should now be ready and you can pop your poppadums into the microwave
- Serve over the rice with a sprinkling of coriander over the top and some crunchy poppadums on the side
This sounds just wonderful!!! I love all things Thai and Tofu is something new for me that I’ve wanted to create more meals with, this recipe is definitely going to be used!! I love blends of chilli and lemon grass!
Oh my goodness! This looks soooo fregging lush!
I want to try this next week and see if my 4 yr old will like it.
Thanks so much for sharing thus hun
This look absolutely amazing! The colours that are popping out of that dish are just wow. I’ve never tried Tofu before but it’s definitely on my list!
This looks yummy! My little girl LOVES thai green curry and I’m always on the lookout for new recipes for her to try. Definitely going to give this one a go 🙂
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