2 tsp vegetable oil
1/4 cup (75g) green curry paste
4 spring onions, finely chopped (optional)
2 tbs fish sauce
1 tsp sugar
1/2 head broccoli, cut into florets
1 sm-med pepper/capsicum
1 sm eggplant
400ml can light coconut milk
1/2 tsp coriander, or to taste
100g green beans, cut into 3cm lengths
300g firm silken tofu, drained, cut into thick strips
2-3 basil leaves or a dash ground basil leaves
steamed rice, to serve
Heat the oil in a large deep frypan or wok over medium heat, then add the paste and cook, stirring, for 1 minute or until fragrant. Add the spring onion, fish sauce, sugar, broccoli, red pepper, green beans, coconut milk, basil leaves, coriander and 1 cup (250ml) boiling water. Stir to combine and bring to the boil, then reduce the heat to medium-low and simmer for about 15 minutes. Remove from heat, then gently stir in tofu. Serve over rice.
*Variations on veg are always acceptable in a curry. I'm skipping the green beans and using plum tomatoes, as they were on sale today;) My only warning would be don't overload on the veg or you won't have enough 'sauce'
Pssst, if anyone has a favourite suggestion for green curry paste please recommend!