Tofu Thai Green Curry

Mae ploy is an excellent paste for the base of a green curry. This is a prime example of an ingredient I think 'why bother making it when it's this good' (which cannot be said for everything that can be bought). It is important to note it is not strictly vegetarian as it contains shrimp paste so you would need to use another one. Equally, you would need to remove the fish sauce. You could also substitute the tofu for chicken or a white fish.

Kaffir lime leaves can be purchased in any asian supermarket and this makes for the most exciting trip from which I always leave with a jar of kimchi and dumpling wrappers. Anyway I digress, lime leaves are an aromatic asian leaf rich with essential oils and so best to use fresh but this is often not possible and can be bought frozen or dried also.

Serves 6

Ingredients:

1tsp lemongrass paste (or use 1 stalk)

2tbsp. Mae Ploy green curry paste

1 chilli, keep whole but slice lengthways

1 tin light coconut milk

4 kaffir lime leaves

1/2-1tbsp. fish sauce

300ml stock (chicken or veg)

1 red pepper, finely sliced

450g firm tofu, cubbed

400g new potatoes, steamed

200g green beans, halved

jasmine rice

coriander

Method:

1). Put the lemongrass, green paste, and chilli into a large saucepan with a dash of oil and cook for a couple of minutes until it starts to smell fragrant.

2). Then add the coconut milk, lime leaves, fish sauce, stock and red pepper. Cook for about 5-10 minutes on a medium heat to slightly soften the pepper.

3). Then add the tofu, green beans and new potatoes. Cook for another 10 minutes.

4). Meanwhile cook enough rice as per packet instructions.

5). Then serve with the rice and coriander (don't eat the chilli, lime leaves or lemongrass stalk if using).

6). Enjoy!

Nutritional Composition (per serving without rice):

Energy (kcal): 239

Fat (g): 12

Saturates (g): 5.2

Carbohydrates (g): 15

Sugars (g): 3.7

Protein (g): 15

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