Ingredients
- Imperial
- Metric
- 1 tbsp Green Curry Paste
- 4 tbsp Coconut Milk
- 1 Zuccini
- 250 g Tofu
- 20 Thai Basil Leaves
- 2 Kaffir Lime Leaves
- 1 Red Chilli
- 1 tsp Sugar
- 2 tsp Light Soy Sauce
- .5 tsp Bouillon
Time
- 10 Mins Preparation
- 15 Mins Cooking
Level
-
Difficulty
-
-
Spicy
-
Nutrition per serving
- Calories 311
- Carbs 14 g
- Fat 22 g
- Protein 22 g
Step 1
Cut Zuccini into medium size pieces, Make sure they are not too small. Remove stems from Kaffir lime leaves
Step 2
Cut Tofu into 1 inch square blocks, and not too small
Step 3
Add 2 spoons thick coconut milk in the pan
Step 4
Now add 1 spoon of green curry paste and mix them well
Step 5
Add tofu pieces and cook for some time until they are soaked in the sauce.
Step 6
Add fresh Thai basil leaves and zucchini to the sauce
Step 7
Add some sugar and kaffir lime leaves
Step 8
Add a pinch of bouillon and light soy sauce and cook until vegetable is cooked.
Step 9
Add more coconut milk and mix well and cook a little bit more and then add Thai fresh basil. Best eaten with Jasmin rice.
Did You Know?
Green curry is more or less similar to the red Thai curry, except that it gets its signature colour from the green chillies. Thai green curries also have basil, coriander and lime leaf added to them, to enhance the flavour and green tinge.
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