Green Curry with tofu Thai style

Lunch
Thai kitchen
Vegetarian
Green Curry with tofu Thai style
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prep time
15 min
cooking time
0 min
total time
30 min
prep time
15 min
cooking time
0 min
total time
30 min
Ingredients
  • 1 tablespoon oil
  • 1 tablespoon of green curry paste or 3 vegetarian green curry spoonfuls (see note)
  • 1 2/3 cups of coconut cream
  • 300g of fried tofu, cubed
  • 300g of pumpkin, cubed
  • 150 g green beans, no tips or strands
  • 3 thickly sliced courgettes
  • Fresh coriander to serve
Instructions
  1. Heat the oil in a thick-bottomed casserole and salte the curry paste over a high heat for a few seconds. Add the coconut cream and, When it starts to boil, lower the heat and let it cook for 5 minutes.
  2. Pour in the tofu and vegetables, Cover the casserole and let it cook over a very gentle heat 15 minutes or until the pumpkin is al dente. Season to your liking and aromatic with coriander. 5irva curry with steamed jasmine rice.
Notes
  • Some curry pastas carry prawn paste in their composition. If you want a fully vegetable curry, do the following: roast in a frying pan, often stirring, 1 teaspoon of comines with 2 teaspoons coriander seeds during 2 minutes, or until they give off their scent; majesty everything well in the mortar with 1/2 teaspoon of black peppercorns and transfer to the blender. Add 4 large green chillies, 1 chopped onion, 5 cloves of garlic, 2 chopped lemongrass stems, 1 teaspoon salt and another teaspoon lime zest, 2 teaspoons chopped fresh galanga, 1/2 cup chopped coriander (leaves and roots), 1 tablespoon of lime juice and another of oil. Whisk until a paste is obtained and keep in the fridge in an airtight container until 3-4 weeks, or in small porciornes in the freezer Comes 1 cup curry paste.
Recipes easy to https://recetasdecocinafaciles.NET /

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