Week 6 – Tofu Thai Green Curry

Back to Vegan Street Food for this week’s recipe. Tofu was made for Thai Green Curry, and this recipe from @thehungrygecko uses a simple curry paste that’s quick to make – no need to open a jar here. The veg here is butternut squash, carrots, broccoli, edamame beans and I added tofu to up the protein content.

Everything for the paste can be blitzed in a food processor:

2 tsp ground coriander + 2 tsp ground cumin (dry roast for 30 secs)

2 tsp fresh black pepper, birds eye chilli (8 recommended but that’s if you like it hot!), 2 small red onions, 6 garlic cloves, 5cm root ginger (or galangal if you can find it), 4 lemongrass stalks, 8 kaffir lime leaves, 1/2 bunch coriander, 1/2 bunch thai basil.

On made you can store the paste in an air-tight container and keep it in the fridge for up to a month.

I roasted the squash first before making the curry. Use 1 tbsp of curry paste per person, fry it for 5 mins, add the veg, 400ml coconut milk , 1/2 tsp salt, 2 tbsp light soy sauce and a litre of vegetable stock. Stir, bring to the boil and simmer for 7-8 mins. Serve with some simple steamed jasmine rice.


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