Tofu and green bean Thai curry
A creamy coconut green curry with golden tofu and crisp green beans, and no rice required.
- Time30 min
- LevelEasy
- Costabout £1.20 a head
Ingredients
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Method
- 1
Heat the oil in a wide pan and fry the tofu for 6 minutes until golden. Lift out.
6 min - 2
Add the curry paste to the pan and fry for 1 minute until fragrant.
- 3
Pour in the coconut milk and stock and bring to a gentle simmer.
- 4
Add the green beans and courgette. Cook for 6 minutes.
6 min - 5
Return the tofu with the pak choi and cook for 3 minutes.
3 min - 6
Finish with the lime zest, a squeeze of lime and the coriander.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.