Thai green vegetable curry
11
Points®
Total time: 40 min • Prep: 20 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
A tasty trio of vegies, soft tofu and a creamy Thai sauce make this a more-ish meat free meal.
Ingredients
Peanut oil
1 tbs
Brown onion
1 medium, thinly sliced
Green curry paste
1 tbs
Light canned coconut milk
165 ml
Vegetable stock
¾ cup(s), (185ml)
Fish sauce
2 tbs
Eggplant
3 baby, cut into 3cm pieces
Pumpkin
400 g, (butternut), cut into 2cm pieces
Pak choy
1 bunch(es), cut into 3cm pieces
Firm tofu
350 g, cut into 2cm pieces
Cooked jasmine rice
3 cup(s), (510g)
Fresh coriander
¼ cup(s)
Fresh basil
¼ cup(s)
Lime(s)
1 medium, wedges to serve
Instructions
1
Heat a wok over medium-high heat for 1 minute. Add oil and heat for 30 seconds. Stir-fry onion for 3–4 minutes or until softened. Add curry paste and stir-fry for 30 seconds or until fragrant.
2
Add coconut milk, stock, fish sauce, eggplant and pumpkin and bring to the boil. Reduce heat to medium and simmer, covered, for 8–10 minutes or until pumpkin is just tender. Add pak choy and tofu and cook, stirring, for 2 minutes or until tofu is heated through.
3
Divide rice among serving bowls and top with curry. Sprinkle with coriander and basil and serve with lime wedges.
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