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Kumara and firm tofu green curry
Kumara and firm tofu green curry
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Homemade green curry paste for fragrant vegan Thai curry.
Ingredients:
  • 400g can coconut cream
  • 2 medium kumara, peeled, cut into 3cm pieces
  • 1 red onion, cut into wedges
  • 115g punnet baby corn, halved lengthways
  • 300g pkt firm tofu, cut into 3cm pieces
  • 4 makrut lime leaves, finely shredded
  • 1 tsp finely grated lime rind
  • 42.00 gm lime juice
  • 16.00 gm brown sugar
  • Steamed jasmine rice, to serve
  • Toasted shredded coconut, to serve
  • 1 bunch coriander, washed, chopped
  • 2 purple Asian shallots, finely chopped
  • 1 lemongrass, pale section only, finely chopped
  • 2 garlic cloves, finely chopped
  • 20.00 ml finely grated ginger
  • 4 long green chillies, seeded, coarsely chopped
  • 36.80 gm vegetable oil
Instructions:
  • For the green curry paste, combine coriander, shallots, lemongrass, garlic, ginger, and chili in a food processor. Pulse until finely chopped. Drizzle oil and blend until a smooth paste is formed.
  • In a wok over medium-high heat, cook the coconut cream until it boils and just begins to separate, stirring occasionally, about 5 minutes.
  • Stir in the green curry paste and cook until fragrant. Lower the heat, cover, and simmer for 10 minutes until the kumara is almost tender. Mix in the red onion, baby corn, and tofu, and cook for an additional 5 minutes until the corn is tender. Take off the heat and stir in the makrut lime, lime zest, lime juice, and brown sugar. Season with salt and pepper to taste before serving.
  • Ladle the curry into serving bowls and accompany it with steamed jasmine rice topped with toasted coconut.

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