Main Asian

Broccoli and tofu green curry

Name: Broccoli and tofu green curry
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Cuisine: /asian, /asian recipes
Ingredients: 2 teaspoons vegetable oil; 1/4 cup (75g) green curry paste; 4 spring onions, finely chopped; 2 tablespoons fish sauce; 1 teaspoon caster sugar; 1 large head broccoli (450g), cut into florets; 400ml can light coconut milk; 1/2 cup roughly chopped coriander leaves; 100g green beans, cut into 3cm lengths; 300g firm silken tofu, drained, cut into thick strips; 1 cup Thai basil leaves, plus extra to garnish; Steamed jasmine rice, to serve

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15m

10m

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Celebrate Meat-free Monday with a light and tasty green curry. To make this recipe vegetarian, omit the fish sauce and season with salt instead.

2 teaspoons vegetable oil
1/4 cup (75g) green curry paste
4 spring onions, finely chopped
2 tablespoons fish sauce
1 teaspoon caster sugar
1 large head broccoli (450g), cut into florets
400ml can light coconut milk
1/2 cup roughly chopped coriander leaves
100g green beans, cut into 3cm lengths
300g firm silken tofu, drained, cut into thick strips
1 cup Thai basil leaves, plus extra to garnish
Steamed jasmine rice, to serve

Method

1.

Heat the oil in a large deep frypan over medium heat, then add the 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.

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