Dinner · Medium
Dinner · Medium
A warming, aromatic Thai-inspired curry that fills your kitchen with incredible scent. The green paste is bright, herby, and deeply flavourful — a complete plant-based feast.
Press and cube tofu, fry in oil until golden on all sides.
Fry curry paste in coconut oil for 2 minutes until fragrant.
Add coconut milk, lime leaves, and lemongrass; simmer 10 mins.
Add tofu, aubergine, and sugar snaps; cook 8 minutes.
Finish with Thai basil and serve over jasmine rice.
💡 Tip: This recipe keeps well in an airtight container in the fridge for up to 3 days. For best results, store any sauces or dressings separately and combine just before serving.
