Green coconut curry

This green coconut curry offers sweetness, saltiness and heat in every mouthful. We’ve used pumpkin and green beans here, but you could add any veg that needs eating.

Serves 4

Ingredients

2 tbsp neutral oil
70g green curry paste, we use Curry Favour which is made locally
1/4 pumpkin, washed and cut into wedqes, skin on
2 tbsp shaved palm sugar
2x 400 ml coconut milk or coconut cream
400g green beans trimmed and cut in half
375g firm tofu
Salt
Pepper
1 lime, juiced
Handful of coriander

Method

This green coconut curry offers sweetness, saltiness and heat in every mouthful. We’ve used pumpkin and green beans here, but you could add any veg that needs eating. Just like soup and stock, most good curries begin with a quality paste. We’ve used Curry Favour here, which is packed full of fresh galangal, kaffir lime leaves, chilli and lemongrass – we recommend it for a convenient flavour base!

Green coconut curry

Remove tofu from package and slice in half. Place between a clean tea towel, place a heavy pan on top and set aside for 20 mins (you’re trying to remove as much excess liquid as possible).

Heat the oil in a large heavy based saucepan. Cook off the curry paste on a medium heat for 3-5 minutes until it is fragrant and deeper in colour.
Add the palm sugar, pinch of sea salt and coconut milk/coconut cream and bring to the boil.
Add the pumpkin wedges and simmer (lid on) for about 15 minutes or until the pumpkin is cooked

In the meantime, fry the tofu. Heat 2tbsp neutral oil in a non-stick frypan. Cut your tofu into 2cm cubes and toss in a bowl with salt and pepper. Add it to the frypan and fry gently, turning every so often until all sides are crispy. Set aside.

Back to the curry. Once the pumpkin is ready, add green beans and cook for further  3 minutes.
Turn off the heat, add the tofu, lime juice and coriander

Serve with steamed jasmine rice, roti or alone!

What do you think

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