Super greens Thai green curry
Serves: 2
Prep time: 10 minsTotal time: 
Recipe photograph by Ant Duncan
Super greens Thai green curry
This super-speedy supper is really easy to adapt to whatever you have in the fridge. If you’re not a fan of tofu, swap in some juicy prawns or mini chicken fillets. Pre-prepared Thai curry paste often doesn’t have the intensity of an authentic green curry, so try stir-frying it first with extra garlic and ginger to boost the flavour
Serves: 2
Prep time: 10 minsTotal time: 
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Nutritional information (100g without rice)
Calories
518Kcal
Fat
28gr
Saturates
15gr
Carbs
46gr
Sugars
9gr
Fibre
9gr
Protein
15gr
Salt
1.9gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
- 1 tbsp sesame oil
- 2 garlic cloves, crushed
- 15g root ginger, grated
- 3 tbsp Thai green curry paste* (we used Thai Taste)
- 1 x 400g tin lighter coconut milk
- 150ml vegetable stock (made using ½ stock cube*)
- 4 lime leaves
- 100g green beans
- 100g baby corn
- 100g Tenderstem broccoli
- 100g mange tout
- juice of ½ lime
- ½ tsp tamari or fish sauce*
- ½ x 20g pack Thai basil
To serve
- 120g firm tofu, sliced
- 2 tsp chilli oil
- cooked rice
- crispy fried onions (optional)
Step by step
- Heat the sesame oil in a large frying pan or wok, and stir-fry the garlic, ginger and Thai curry paste for 2-3 minutes. Add the coconut milk, stock and lime leaves, bring to a simmer and cook for 5 minutes.
- Add the green beans and baby corn, and continue to simmer for 2-3 minutes, before adding the broccoli. Cook for a further 3-4 minutes, then add the mange tout. Continue to simmer for 2 minutes, until the veg is tender and the sauce has thickened. Squeeze in the lime juice and tamari (or fish sauce) to taste. Stir through almost all of the Thai basil and keep warm.
- Meanwhile, brush the tofu slices on both sides with the chilli oil. Cook on a hot griddle pan for a couple of minutes each side, until heated through, with griddle marks.
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Serve the curry in bowls with rice, topped with the tofu, and garnished with the remaining basil leaves and crispy fried onions, if using.
*If gluten free, ensure your stock cube is suitable and omit the crispy onions. Use tamari, not fish sauce, if required for vegan/vegetarian and check your curry paste is suitable, too.Waste notMarinate the leftover tofu; first wrap in kitchen paper and press well, then dice. Mix into a marinade made from soy or tamari sauce, Chinese 5-spice, crushed garlic, grated ginger and some maple syrup. You can even freeze the tofu in its marinade; defrost fully before stir-frying.
