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Tofu, Kaffir Lime, Coconut Veggie Curry
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The endless winter nights are cold. So what to eat to warm you up?
This healthy Tofu Vegetarian Curry is my family's sentimental winter favourite and one taste of this curry will change your winter! It is the perfect dish for a cold night and is full of flavour.
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Makes: 4 servings
1 packet of firm tofu
green curry paste
100g french beans
vine sweet mini capsicums
100g Thai eggplant
50g Thai holy basil
kaffir lime leaves
2 cups brown rice
2 tablespoon cooking oil
Salt and pepper to season
Soak the brown rice in water for at least 15 minutes before cooking it in the rice cooker.
Cut broccoli into bite-size chuncks. Blanch the french beans and the broccoli in boiling water for 3 minutes. Remove and set aside.
Cut firm tofu in small pieces. Heat the oil in a large fry-pan over medium heat and gently stir-fry the tofu until all moisture is evaporated. Remove and set aside.
Add another tablespoon of cooking oil and stir-fry the green curry paste until fragrant.
Pour in the coconut cream.
Add the tofu back into the pan and let it simmer.
Add in the brocolli, kaffir lime leaves and the Thai eggplants to pan. Stir to combine.
Continue to simmer for 15 minutes or until the eggplant is tender.
Garnish with Thai Holy Basil and shredded mini capsicums.
Season with salt and pepper.
Enjoy this delicious, mouthwatering tofu curry with brown rice.
This is without a doubt a comforting winter meal with thick smooth coconut cream, a hint of Eastern exotic spices, and healthy tofu coupled with lots of green vegetable.
I think I just robbed my local Thai restaurant their business. :)
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