Here is how Tofu Thai Green Curry might help you in weight loss
Weight management needs constant efforts. If you're someone making an attempt to shed some further kilos then it's good to at all times be in your toes. Watching your calorie intake and in addition sticking to a balanced diet is the key to an effective weight loss routine. It becomes really hectic to strike that right stability between style and well being and therefore, we have to discover an in-between answer the place style meets health.
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Before you jump to Tofu Thai Green Curry recipe, you may want to read this short interesting healthy tips about Coconut Oil Is A Great Product And Can In Addition Be Advantageous For Your Health.
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We hope you got insight from reading it, now let’s go back to tofu thai green curry recipe. You can cook tofu thai green curry using 17 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to cook Tofu Thai Green Curry:
- Use 400 g Tofu
- Get 2 tbsp light soy sauce
- Use 1 bunch fresh aspagagus trimmed
- Prepare 125 g green beens trimmed
- Use 1-2 tbsp vegetable oil
- Take 2 tbsp green Thai curry paste
- Prepare 2 shallots, finely chopped
- Take 1 green chilli deseeded and finely chopped
- You need 3 cloves garlic, crushed
- Take 400 ml coconut milk
- Get 125 g baby corn
- Take 1/2 courgette, cut into thin slices
- You need 1 red pepper, trimmed and cut into thin strips
- Use 125 g pak choi (I left it out)
- Use Juice of 1 small lime
- You need 1 tbsp chopped coriander plus extra for garnish
- Take 2 spring onions, trimmed and cut into thin slices
Steps to make Tofu Thai Green Curry:
- Drain the tofu, wrap in kitchen paper to remove excess water for 20 minutes, cut into 1 cm pieces and place in the soy sauce to marinate.
- Bring a pan of water to the boil and blanch the green beans and asparagus tips for a minute, drain and refresh in cold water.
- Heat the oil in a wok, add the green Thai curry paste and cook for 2 minutes stirring frequently.
- Add the tofu, stir lightly until coated with the curry paste then cook for a further 2 minutes. Then add the shallots, chilli and garlic and carry on cooking for another 2 minutes.
- Pour in the coconut milk, bring to a simmer, then add the baby corn, courgette, red pepper, green beans and asparagus. Cook over a medium heat for 4-5 minutes then add pak choi. Simmer once again for a minute then lastly tip in the fresh lime juice and chopped coriander.
- Serve sprinkled with a small amount of chopped coriander and spring onions accompanied with Thai jasmine or sticky rice.
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