Preparation time is 15minutes
Cook time is 30minutes
Total time is 45minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
17 Ingredients
For the paste
- 3 medium shallots, chopped
- 3 cloves garlic, peeled and crushed
- 1tablespoons coriander, chopped
- 10grams ginger, chopped
- 2 stalks lemongrass, sliced
- 1tablespoons cumin, sliced
- 1 medium green chilli, sliced
- 2teaspoons Kaffir lime leaves, chopped
- 360grams tofu, drained and cubed
- 100grams cabbage, shredded
- 50grams edamame
- 50grams snow peas
- 50grams butternut squash, diced
- 1 large red onion, peeled and sliced
- 1tablespoons sesame oil
- 3 1/4 cups coconut milk
- 1teaspoons lime juice
Description
This aromatic curry is packed full of flavour.
Method
Step 1 of 3
Blend all your paste ingredients until smooth and well blended and set to one side. Fry your diced tofu in a pot with the sesame oil for 3 minutes while turning.
Step 2 of 3
Add the rest of the vegetables and fry for a further 3 minutes. Now add the coconut oil, lime juice and green curry paste and lower to heat to allow to simmer for 15 minutes.
Step 3 of 3
Remove from the heat and serve with a choice of condiments.
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