Thai green curry with tofu and green beans
A fragrant coconut curry with tofu, green beans, courgette and pak choi, finished with lime and torn basil. It has plenty of sauce and needs no rice, so it is ready in 25 minutes.
Made without gluten ingredients. If you avoid gluten strictly, check the labels on: green curry paste.
Method
- Drain the tofu, pat it dry and cut it into 2 cm cubes. Trim the green beans and halve them. Slice the courgette into half-moons and slice the pak choi.
- Warm the oil in a deep pan over a medium heat. Fry the curry paste for 1 minute, stirring, until it smells fragrant.
- Pour in the coconut milk and 100 ml of water and bring to a gentle simmer.
- Add the tofu, green beans and courgette. Simmer for 8 minutes, until the beans are tender.
- Stir in the pak choi and cook for 2 minutes more.
- Take the pan off the heat, squeeze in the juice of half the lime and taste. Serve in bowls with torn basil leaves on top and the rest of the lime in wedges. No rice needed.
Tip Curry pastes vary a lot in heat, so add half first and taste. Leftover coconut milk can be frozen in an ice cube tray.
Per portion
| Energy | 663 kcal |
| Protein | 27 g |
| Carbohydrate | 15 g |
| of which sugars | 10 g |
| Fat | 54 g |
| of which saturates | 33 g |
| Fibre | 7 g |
| Salt | 2.03 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- green curry paste60 g
- coconut milk1 tin
- firm tofu280 g
- green beans150 g
- courgette1
- pak choi1
- lime1
- basil½ bunch
- olive oil1 tbsp
