Preparation Time: 15 min. Cooking Time: 35 min. Serves 4
Ingredients:
300-400 grams Tofu (Medium Firm)
1 Onion Finely Chopped
½ of Green and Yellow Bell Pepper Cut in Cubes
1 Carrot Sliced Diagonal into ¼-inch thick
125 grams Tenderstem Broccoli Cut Bite-size
100 grams Baby Corn Cut Bite-size
225 grams Can Bamboo Shoots, Drained
1 tbsp of Thai Basil Chopped
Juice of Half a Lime
400ml Coconut Cream
5 tbsp Thai Green Curry Paste
1 tbsp Tomato Puree
1 tsp Brown Sugar (Demerara)
Salt to taste
1 tbsp Coconut Oil or Olive Oil
Method:
Blanch the broccoli in salted boiling water for a minute, then put it in ice-cold water and set aside.
Rinse bamboo shoots, boil them in the same water for 3-4 minutes, drain, rinse, and set aside. This removes the bamboo's odour, which some find unpleasant.
Cut the tofu into bite-size cubes. Heat oil in a shallow frying pan over medium heat, add the tofu cubes and fry until lightly brown all over. Then add a tablespoon of the green curry paste and sauté for 2 minutes, then set aside.
Heat the oil on medium-low heat in a pan. Add the onions and cook for 2 minutes, then add the carrots, bell pepper, baby corn, and ½tsp salt, mix well, and cook for 5-6 minutes.
Add the Thai green curry paste, tomato puree and sugar, mix well, and then add the coconut milk.
Bring it to a boil, then reduce the heat. Add the broccoli and bamboo shoots and simmer for 2-3 minutes, stirring occasionally, until the sauce has thickened slightly.
Add the lime juice, and stir in the chopped Thai basil.
Serve hot with jasmine rice or rice noodles.
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