Thai Green Tofu Curry with Green Vegetables

Thai Green Tofu Curry with Green Vegetables

Made With Our Thai Green Curry
2 SERVES
SERVES 2-3
prep
5 MINS PREP
20 MINS COOK
15 MINS COOK
This perfectly well-rounded dish hits all the right notes. The citrusy lemongrass, galangal, Makrut lime leaves and decadent, creamy coconut milk all work in symphony to create an aromatic taste explosion. Explore the aromats of Thai cuisine by including this dish in your weekly meal plan. For added freshness, garnish with Thai basil, lime and sliced red chilli.
Anjum Signature

Ingredients
  • 1 pack of The Spice Tailor Thai Green Curry (coconut milk included)
  • 1 tbsp. of vegetable oil
  • 100g courgette, sliced 1cm thick
  • 60g Tenderstem broccoli, halved.
  • 150g firm tofu, diced.
  • 100g of sugar snap peas

To garnish -

  • 2 lime wedges
  • A few sprigs of Thai basil
  • 2 red chillis, sliced.
Method
  1. To prepare this fragrant curry, place a pan over a medium high heat. Add a tbsp. of vegetable oil and the spices from the spice pouch. Keep the Makrut lime leaves for later.
  2. Cook for 20 seconds until aromatic, then add the sliced courgette and cook for 30 seconds before adding the base sauce from the small pouch. Mix well and leave to simmer for a few minutes.
  3. Stir in the coconut milk, along with the dried lime leaves reserved earlier. Add the Tenderstem broccoli, tofu and sugar snap peas. Then add a few tablespoons of water and bring to a simmer for 4-5 minutes.
  4. Serve with sticky rice and garnish with lime wedges, Thai basil and sliced red chilli.
  • 1 pack of The Spice Tailor Thai Green Curry (coconut milk included)
  • 1 tbsp. of vegetable oil
  • 100g courgette, sliced 1cm thick
  • 60g Tenderstem broccoli, halved.
  • 150g firm tofu, diced.
  • 100g of sugar snap peas

To garnish -

  • 2 lime wedges
  • A few sprigs of Thai basil
  • 2 red chillis, sliced.
  1. To prepare this fragrant curry, place a pan over a medium high heat. Add a tbsp. of vegetable oil and the spices from the spice pouch. Keep the Makrut lime leaves for later.
  2. Cook for 20 seconds until aromatic, then add the sliced courgette and cook for 30 seconds before adding the base sauce from the small pouch. Mix well and leave to simmer for a few minutes.
  3. Stir in the coconut milk, along with the dried lime leaves reserved earlier. Add the Tenderstem broccoli, tofu and sugar snap peas. Then add a few tablespoons of water and bring to a simmer for 4-5 minutes.
  4. Serve with sticky rice and garnish with lime wedges, Thai basil and sliced red chilli.
MADE WITH OUR DELICIOUS
Thai Green Curry

Our love of curries recently took us journeying beyond our Indian roots. We followed our favourite curries through Asia and launched a new range of our favourites. Obviously, Thai Green Curry  - with its complex but harmonious flavours spanning from spicy to fragrant – led the pack.

Curries were first introduced to Thailand by Buddhist monks, travellers and settlers from India hundreds of years ago. They were then adapted to incorporate local ingredients and flavours - and, over time, evolved to be the delicious curries we recognise today.

Our Thai Green Curry incorporates classic flavours such as kaffir lime leaves, lemongrass, coriander root, galangal, green chillies and Thai basil - all balanced with sweet, creamy coconut milk.

Our Thai Green Curry is made with no nasties and we are really proud to say that it is suitable for vegetarians as there is no fish sauce or shrimp paste!

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