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There's a few things we love about winter; warming hot chocolates, hearty soups and delicious curries! This Thai Green Veggie Curry recipe is full of colourful veggies and makes for a great lunch or dinner option. It features tofu but you can swap it out for animal protein like chicken if you prefer.
Ingredients: Serves 2
250g firm tofu, cut into cubes
1 tbsp Thai green curry paste
140ml Ayam Coconut Milk
½ head broccoli, florets
250g pumpkin, cubed
½ red capsicum, diced
Olive oil
Fresh limes Coriander, to serve
Cooked rice, to serve
Method:
1. Heat a little olive oil in a small pot on medium-high heat. Add the tofu and cook on each side for 1-2 minutes until crispy and golden brown. Remove and set aside.
2. Add the curry paste, coconut milk, broccoli, pumpkin and capsicum to the pot.
3. Simmer for 8-10 minutes until the vegetables are tender. Add a splash of water to reduce if needed.
4. Spoon the curry into bowls with rice and serve with lime wedges and fresh coriander leaves!