Name: Broccoli and tofu green curry
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1
Cuisine: asian
Ingredients: 9.20 gm vegetable oil; 75g curry paste; 4 spring onions, finely chopped; 48.80 gm fish sauce; 5.00 gm caster sugar; 450g broccoli; 400ml can light coconut milk; 125.00 ml roughly chopped coriander leaves; 100g green beans, cut into 3cm lengths; 300g firm silken tofu, drained, cut into thick strips; 250.00 ml Thai basil leaves, plus extra to garnish; 800.00 gm steamed jasmine rice, to serve

Broccoli and tofu green curry

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Prep Time:
15 minutes

Cook Time:
10 minutes

Total Time:
25 minutes

Try a delicious light green curry for Meat-free Monday.

Ingredients:

9.20 gm vegetable oil
75g curry paste
4 spring onions, finely chopped
48.80 gm fish sauce
5.00 gm caster sugar
450g broccoli
400ml can light coconut milk
125.00 ml roughly chopped coriander leaves
100g green beans, cut into 3cm lengths
300g firm silken tofu, drained, cut into thick strips
250.00 ml Thai basil leaves, plus extra to garnish
800.00 gm steamed jasmine rice, to serve

Instructions:

Warm the oil in a spacious deep frypan over medium heat. Add the paste and cook while stirring for about 1 minute until fragrant. Toss in the spring onion, fish sauce, sugar, broccoli, coconut milk, and 1 cup (250ml) boiling water. Mix well and bring to a gentle boil, then lower the heat to medium-low and simmer for 3 minutes. Introduce the coriander and beans, cooking for 2 minutes until the broccoli is tender. Take off the heat and delicately fold in the tofu and basil. Serve with rice and an extra sprinkle of basil on top.

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