Thai Green Curry With Crispy Tofu
Recipe: #36496
February 19, 2021
Categories: Curries, Tofu/Soy, Indian, Gluten-Free, Low Cholesterol, No Eggs, Non-Dairy Vegan, more
"Suggestion & Tips Frozen fresh Kaffia leave & Galangal are available online & can be frozen for later use."
Original is 4 servings
Ingredients
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 by Step Method
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
No special items needed.
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