Green Curry with Tofu and Vegetables

Ingredients

Quantities are for one portion.

• 50 gbamboo shoots, sliced
• 20 gsugar
• 120 gfirm tofu, cubed
• 2 tbspgreen curry paste
• 3kaffir lime leaves
• 100 mlvegetable stock
• 150 mlcoconut milk
• 1 tbspvegetable oil
• 80 gjasmine rice (dry weight)
• 50 ggreen beans, trimmed
• 15 mlsoy sauce
• 10 gfresh thai basil leaves

Method

1. Rinse the jasmine rice and cook it according to the package instructions.
2. Heat the vegetable oil in a pot over medium heat, add the green curry paste, and sauté for a minute until fragrant.
3. Pour in the coconut milk and vegetable stock, bringing the mixture to a gentle simmer.
4. Add the tofu cubes, green beans, bamboo shoots, and kaffir lime leaves, simmering until the vegetables are tender.
5. Stir in the soy sauce and sugar to balance the flavors, cooking for a final minute.
6. Serve the hot green curry over the jasmine rice, garnished with fresh Thai basil leaves.