Ingredients
Quantities for 4 servings.
Servings:(recipe makes 4)
Method
- 1Pan-brown quickly tofu cubes till lightly golden (no deep-frying), put aside.
- 2Gently bubble 3 tbsp coconut milk with the curry paste 2 min until fragrant.
- 3Add the rest of the coconut milk, soy and sugar; bring to a gentle gently bubble.
- 4Add the veg in order of hardness and cook cook until crunchy-tender.
- 5Add tofu and basil; finish with lime. For Indian taste, add a slit green chilli and extra basil.
- 6Serve with steamed jasmine or basmati rice.
About this recipe
Use a vegan/shrimp-paste-free green curry paste; tofu instead of any meat.
