One of my favourite food types is Thai. Especially their curries, pad thai, basil tofu and of course cold rolls.
I wanted to make a healthier version of the green curry I order from my local Thai takeout and I think it went pretty well. It’s creamy, spicy and comforting. I like to top mine with a heap of coriander and fresh limes.
You could use tempeh if you prefer it to tofu or perhaps even vegetarian sausages. If I have the time I make my own curry paste but today I didn’t. Either works well.
If you like a very hot curry you could add in a green chilli along with the ginger and onion.
Thai Green Curry
4 large red potatoes
1 large head of broccoli
1 small packet of green beans
1 red onion
1 thumb of ginger
3 garlic cubes
Small packet of baby spinach or kale
1 tube of green curry paste
2 cans of 400ml coconut milk
Soya sauce and white vinegar
1 block of firm tofu
Olive or coconut oil
Coriander and lime to serve
Cube the potatoes and steam until tender, set aside. Roughly chop all vegetables except for the ginger, onion and garlic which should be finely chopped.
In large saucepan fry the onion, ginger , garlic and a little olive until they are soft and fragrant. Then add in the two cans of coconut milk, the vinegar, and the soya sauce. When the liquids are hot, add in all the veggies including the potatoes but leave out the spinach.
While the curry cooks fry the tofu over a medium heat in a small fry pan until golden. I like to cook my tofu in coconut oil as it tends to get crispy this way.
Cook for around 12 minutes until all vegetables are soft ( check the broccoli as it is awful when under cooked). Turn off the heat and stir in the baby spinach and prepared tofu.
Top with coriander and lime juice and serve with rice or quinoa.