Thai Green Curry With Crispy Tofu

4
Servings
45m
Prep Time
20m
Cook Time
1h 5m
Ready In

Recipe: #36496

February 19, 2021



"Suggestion & Tips Frozen fresh Kaffia leave & Galangal are available online & can be frozen for later use."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (730.4 g)
  • Calories 565
  • Total Fat - 27.1 g
  • Saturated Fat - 7.3 g
  • Cholesterol - 23.5 mg
  • Sodium - 3001.2 mg
  • Total Carbohydrate - 61.8 g
  • Dietary Fiber - 15.6 g
  • Sugars - 12.6 g
  • Protein - 33.8 g
  • Calcium - 833.6 mg
  • Iron - 15.9 mg
  • Vitamin C - 134.7 mg
  • Thiamin - 0.4 mg

Step 1

Place all the curry paste ingredients into a mini food processor & blitz to a fine paste.

Step 2

Heat oil to 160'c in a deep fat frier or 6 cm deep in a saucepan.

Step 3

Next make the tofu, place tofu in a bowl & add Sriracha sauce, soy, sweet chilli sauce & vinegar & mix well to coat the tofu, then add cornflour & mix well then deep fat fry in batches until golden brown, then set aside.

Step 4

Heat a wok best or a frying pan over a med heat, add the oil & carrot, green beans & sweet/bell pepper with the curry paste & stir fry or 3 mins, then add coconut milk, vegan fish sauce, Kaffia leaves & sweet chilli sauce & simmer for 6 mins.

Step 5

Next add & stir in Thai basil leaves & crisp tofu, then serve with jasmine rice & garnish with fresh leaves.

Tips & Variations


No special items needed.