tofu thai green curry
So, at the moment I’ve really been craving Thai food. I don’t know why exactly, but there’s something so special about all of the fresh flavours and spices in Thai dishes. My all time favourite Thai dish has to be a Thai Green Curry. I just love its creamy coconut flavour, mild taste of lemongrass, and subtle heat of chilli. All together, it’s a dish that’s filled with an endless amount of delicious flavours, carefully blended and combined together to create a curry that’s rich and irresistible.
Of course, with this recipe, I wanted to make a curry that was that bit extra special. So, for the tofu I decided to fry it in a mixture of sesame oil, soy sauce and coconut syrup. Doing this created a firmer texture for the tofu, and coated it in a delicious sauce with a slightly salty/sweet flavour. For the sweetness, I used Bali Nutra Coconut Syrup – I only used 1 tsp to keep the sweetness very subtle, but to enhance the flavour and texture of the sauce. It made a delicious addition to the tofu, and I have to tell you that Bali Nutra is definitely the best Coconut Syrup I’ve ever used. Before, I’ve found that some varieties can be slightly tangy, but this has a delicious, aromatic and mellow sweet taste. It was perfect for this dish, and if you’re interested in the product, you can buy it here from Amazon.
(If for some reason you can’t get hold of this syrup where you live, then Maple Syrup also works well in its place, as I have also tried it in the dish before.)
When it came to the curry sauce, I used two tins of full fat coconut milk to create a smooth, creamy consistency. However, I found in other attempts that this alone didn’t make the curry thick enough (it can be so tricky the consistency right with thai curries!!). So, later I found that spooning in 1 tsp of tapioca flour and 3 tbsp of coconut cream near the end gave the curry it’s well needed final boost of creaminess. If you don’t have tapioca flour at home, then I would recommend trying plain flour or corn flour in its place- as they’re probably closest in consistency (although I haven’t tried this).
For flavour, I used thai green curry paste, ginger, garlic, chilli and vegetable stock to create a vibrant dish that’s still fairly mild in heat. If you prefer it hotter, feel free to use a spicier chilli or add in some chilli powder/puree!
Overall, this has a nice, refreshing taste and still feels quite light to eat, whilst providing you with a good, comforting feeling. Yum! I hope you like it!
tofu thai green curry
serves about 4-6
for the tofu:
1 tbsp sesame oil
1 tsp coconut syrup – I used Bali Nutra
1 tbsp tamari soy sauce
for the curry sauce:
1 tbsp raw virgin coconut oil – I used Coconut Merchant
2 cloves garlic, crushed
2 cm (roughly) piece fresh root ginger, grated
1 medium red chilli, deseeded and finely chopped
4 spring onions
5 tbsp Thai green curry paste
1 tbsp freshly squeezed lime juice
100g broccoli florets (about 5) – quartered
100g green beans, sliced lengthways then cut in half (about 1 heaped cup)
2 400ml cans full-fat coconut milk – I used Coconut Merchant
1 tbsp vegetable stock powder – I used bouillon
1/2 cup (60g) frozen peas
1/2 cup (50g) beansprouts
1 tsp tapioca flour
3 tbsp coconut cream
1. Firstly prepare the tofu. Remove it from the packet, lightly squeeze out any excess water and dab it dry. Then chop it into bitesized cubes and set aside. Next, mix together the syrup, oil and soy sauce into a small bowl (it will appear separated). Then, pour this mixture into a good quality non stick frying pan, and tilt the pan so that it’s evenly covered. Then place the tofu pieces onto the pan, and move it onto a medium-high heat. Fry the tofu pieces on one side for about 1-2 minutes, then flip and cook for about 1 more minute on another side. Then, gently stir/flip the tofu with a spatula around the pan to coat the other sides for a further 5 minutes, until each side is golden, slightly crisp, and almost all of the liquid around it has gone. Then remove them from the heat and set aside until later.
2. Next, make the curry sauce. Add the coconut oil into a pan, followed by the garlic, ginger, chilli and spring onions. Fry them together on a medium-high heat for about 1-2 minutes, stirring. Then, add in the curry paste and lime juice, followed by the broccoli and green beans. Stir all of them together and continue to cook for another 2 minutes.
3. When this is done, add in the tins of coconut milk and the vegetable stock powder. Stir together, and leave it to bubble/simmer, stirring occasionally for about 17-20 minutes to reduce and thicken. Then, add in the tofu, peas and bean sprouts, followed by the flour and coconut cream. Stir all of them into the curry, and cook for a final 3-5 minutes, to thicken and become creamy. When the curry has thickened, removed it from the heat and then serve it with rice/noodles etc.