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Before you jump to Tofu Thai Green Curry recipe, you may want to read this short interesting healthy tips about The Simple Ways to Be Healthy.
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There are a good deal of things that factor into getting healthy. Intensive gym visits and directly defined diets are not always the answer. You can do little things every day to improve upon your health and lose weight. Being smart when you choose your food and activities is where it begins. Getting as much exercise as possible is another factor. The numbers on the scale aren’t the only indicator of your health levels. You want your body to be powerful too.
We hope you got benefit from reading it, now let’s go back to tofu thai green curry recipe. To cook tofu thai green curry you need 17 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Tofu Thai Green Curry:
- Get 400 g Tofu
- You need 2 tbsp light soy sauce
- Provide 1 bunch fresh aspagagus trimmed
- Provide 125 g green beens trimmed
- Get 1-2 tbsp vegetable oil
- Provide 2 tbsp green Thai curry paste
- You need 2 shallots, finely chopped
- Use 1 green chilli deseeded and finely chopped
- Use 3 cloves garlic, crushed
- You need 400 ml coconut milk
- You need 125 g baby corn
- Provide 1/2 courgette, cut into thin slices
- Get 1 red pepper, trimmed and cut into thin strips
- Use 125 g pak choi (I left it out)
- Get Juice of 1 small lime
- Prepare 1 tbsp chopped coriander plus extra for garnish
- Get 2 spring onions, trimmed and cut into thin slices
Instructions to make Tofu Thai Green Curry:
- Drain the tofu, wrap in kitchen paper to remove excess water for 20 minutes, cut into 1 cm pieces and place in the soy sauce to marinate.
- Bring a pan of water to the boil and blanch the green beans and asparagus tips for a minute, drain and refresh in cold water.
- Heat the oil in a wok, add the green Thai curry paste and cook for 2 minutes stirring frequently.
- Add the tofu, stir lightly until coated with the curry paste then cook for a further 2 minutes. Then add the shallots, chilli and garlic and carry on cooking for another 2 minutes.
- Pour in the coconut milk, bring to a simmer, then add the baby corn, courgette, red pepper, green beans and asparagus. Cook over a medium heat for 4-5 minutes then add pak choi. Simmer once again for a minute then lastly tip in the fresh lime juice and chopped coriander.
- Serve sprinkled with a small amount of chopped coriander and spring onions accompanied with Thai jasmine or sticky rice.
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