Broccoli and tofu green curry
Ingredients
- 2 teaspoons vegetable oil
- 4 teaspoons green curry paste
- 4 spring onion [finely chopped]
- 4 teaspoon fish sauce
- 1 teaspoon caster sugar
- 450 g broccoli [cut into florets]
- 400 ml coconut milk
- 1/2 cup fresh coriander [roughly chopped]
- 100 g green bean [cut into 3cm lengths]
- 300 g firm tofu [drained, cut into thick strips]
- 1/2 cup fresh basil [plus extra to garnish]
- 2 cups jasmine rice [dry]
Instructions
- Cook rice according to packaging instructions.
- Heat the oil in a large deep frypan over medium heat, then add the green curry paste and cook, stirring, for 1 minute or until fragrant.
- Add the spring onion, fish sauce, sugar, broccoli, coconut milk and 1 cup (250ml) boiling water.
- Stir to combine and bring to the boil, then reduce the heat to medium-low and simmer for 3 minutes.
- Add the coriander and beans and cook for 2 minutes or until the broccoli is tender.
- Remove from heat, then gently stir in tofu and basil.
- Serve with rice and extra basil.
Nutrition
Sodium: 104122mgSugar: 595gFiber: 300gPotassium: 506mgCalories: 5516kcalMonounsaturated Fat: 1gPolyunsaturated Fat: 2gSaturated Fat: 16gFat: 21gProtein: 20gCarbohydrates: 1087g
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