Thai
Tofu & Vegetable Thai Green Curry
40
Mins
4
Serves
580
Kcal
- •300g firm tofu, pressed and cubed
- •150g shiitake or button mushrooms, sliced
- •3-4 tablespoons Tiger Tiger Green Curry Paste
- •400ml Tiger Tiger Coconut Milk (full-fat)
- •100ml vegetable stock
- •2 tablespoons Tiger Tiger Light Soy Sauce
- •1 teaspoon mushroom seasoning (optional)
- •1½ tablespoons palm sugar (or brown sugar)
- •2 tablespoons vegetable oil
- •1 small aubergine, cut into bite-sized chunks
- •1 red bell pepper, sliced
- •100g Tiger Tiger bamboo shoots, drained
- •100g sugar snap peas or green beans
- •4-5 kaffir lime leaves, torn
- •2 stalks lemongrass, bruised
- •1-inch piece galangal (or ginger), sliced
- •1-2 bird's eye chillies, sliced (optional)
- •Small handful fresh Thai basil leaves
- •Juice of ½ lime
- •Tiger Tiger Jasmine Rice, to serve
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Crisp the Tofu: Pan-fry cubed tofu in 1 tbsp oil over medium-high heat for 5-6 minutes until golden on all sides. Set aside.
- •
Bloom the Curry Paste: Scoop the thick coconut cream (4-5 tbsp) into a wok. Heat until it bubbles and splits. Add the Tiger Tiger Green Curry Paste and fry for 2-3 minutes until deeply fragrant.
- •
Sauté Mushrooms: Add mushrooms and stir-fry for 2-3 minutes, letting them soak up the paste.
- •
Add Coconut Milk & Aromatics: Pour in the remaining Tiger Tiger Coconut Milk and vegetable stock. Add lemongrass, galangal, and torn kaffir lime leaves. Bring to a gentle simmer.
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Add Vegetables: Add aubergine and simmer for 4-5 minutes. Add bell pepper, bamboo shoots, and sugar snap peas; cook for another 3-4 minutes.
- •
Add Tofu & Season: Fold in the crispy tofu. Stir in Tiger Tiger Light Soy Sauce, mushroom seasoning, palm sugar, and chillies. Taste and adjust balance. Squeeze in lime juice.
- •
Finish & Serve: Turn off heat, stir in fresh Thai basil leaves, and serve over hot Tiger Tiger Jasmine Rice.