Thai Green Tofu Curry

Serves: 4

Ready in: 15 to 30 mins

Fresh, light and fragrant, this vegan curry recipe is super easy to make from scratch, and the addition of tofu provides plenty of protein. It is much easier than you think to make up your own Thai curry paste – everything is placed in a blender and processed until smooth. It's packed with veggies too, and you can vary them depending on taste and what you have available. The paste can be made ahead and kept in the fridge for 3-4 days. Adding chlorella at the end of cooking gives the soup a wonderful deep vibrant green colour.

Ingredients
Method

Ingredients:

handful coriander leaves
2 garlic cloves
1 small onion, chopped
½ tsp fresh root ginger
1 green chilli, deseeded
2 lemongrass stems, chopped
1 tsp ground cumin
2 garlic cloves
⦁ 1 small onion chopped
⦁ ½ tsp fresh root ginger
⦁ 1 green chilli - deseeded
⦁ 2 lemongrass stems, chopped
⦁ 1 tsp ground cumin
⦁ 1/2 tsp ground turmeric
⦁ 1tbsp tamari soy sauce
⦁ Juice of ½ lime
⦁ 2tsp xylitol or maple syrup
⦁ 1 tbsp fish sauce or vegan ‘fish sauce’

Curry

⦁ 350g tofu, firm
⦁ 2tbsp cornflour
⦁ 1tbsp olive oil
⦁ 400g can light coconut milk
⦁ 60ml vegetable stock
⦁ 125g shittake mushrooms, sliced
⦁ 10 baby sweetcorn, halved lengthways
⦁ 1 green pepper thinly sliced
⦁ 100g sugar snap peas
⦁ 2 Pak choy, leaves separately
⦁ 2 Kaffir lime leaves
⦁ 1 tbsp tamari soy sauce
⦁ 1tsp fish sauce or ‘vegan fish sauce’
⦁ ½ -1 packet (3-6g) of sun chlorella powder
⦁ 2tsp cornflour
⦁ Black pepper
⦁ Fresh Thai basil or coriander leaves to garnish
⦁ Cooked Basmati rice to serve
tsp ground turmeric
1 tbsp tamari soy sauce
juice of ½ lime
2 tsp xylitol or maple syrup
1 tbsp vegan ‘fish sauce’

For the curry:

350g firm tofu
2 tbsp cornflour
1 tbsp olive oil
400g tin light coconut milk
60ml vegetable stock
125g shittake mushrooms, sliced
10 baby sweetcorn, halved lengthways
1 green pepper, thinly sliced
100g sugar snap peas
2 Pak choy, leaves separately
2 kaffir lime leaves
1 tbsp tamari soy sauce
1 tsp vegan fish sauce
½ -1 packet (3-6g) of sun chlorella powder
2 tsp cornflour
black pepper
fresh Thai basil or coriander leaves, to garnish
cooked Basmati rice, to serve

method:

First, make the curry paste. Place all of the ingredients in a blender or Nutribullet with a little of the canned coconut milk and blend to form a thick sauce.
Place the tofu between kitchen paper and press to remove any excess moisture. Cut the tofu into 2cm cubes, then place in a bowl. Add the cornflour and toss to coat.
Heat the oil in a sauté pan until hot. Add the tofu in batches and cook until golden. Remove from the pan and place on a plate. Add the mushrooms to the pan and sauté for a minute, until soft, then remove and place on the plate with the tofu.
In the same pan, add the curry paste and heat for a couple of minutes. Add the coconut milk, stock, vegetables and kaffir lime leaves and gently simmer for five minutes.
In a small bowl, place the chlorella, soy sauce, vegan fish sauce and cornflour. Add 1-2 tablespoons of water and mix to form a paste. Pour in the chlorella paste with the tofu and mushrooms and heat through. Season with black pepper.
Serve with rice and garnish with basil leaves and/or coriander.

Print Recipe www.christinebailey.co.uk/