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Thai Green Tofu Curry

Fresh, light and fragrant this curry is super easy to make from scratch and the addition of tofu provides plenty of protein. It is much easier than you think to make up your own Thai curry paste – everything is placed in a nutri bullet and processed until smooth. I have added a selection of vegetables to this curry which you can vary depending on taste and what you have available. The paste can be made ahead and kept in the fridge for 3-4 days. It can also be frozen in ice cubes so you could make up a batch ready for creating delicious curries in a hurry.

Thai Green Tofu Curry

Overview

Serves 4

Preparation time: 15 minutes

Cooking time: 20 minutes

What’s Good About It?

Adding chlorella at the end is a great way to sneak in green superfoods. Chlorella is rich in amino acids, antioxidants and B vitamins to support energy. It has also been shown to support healthy blood sugar, lower raised cholesterol and blood pressure. It is an excellent addition to supporting detoxification pathways and supporting SIGA and glutathione.

 

Did You Know?

Instead of tofu you could use chickpeas for a vegan option or for a meat option – diced chicken breast or prawns

Ingredients

Curry Paste

Handful of coriander leaves

2 garlic cloves

1 small onion chopped

½ tsp fresh root ginger

1 green chilli – deseeded

2 lemongrass stems, chopped

1 tsp ground cumin

1/2 tsp ground turmeric

1tbsp tamari soy sauce

Juice of ½ lime

2tsp xylitol or maple syrup

1 tbsp fish sauce or vegan ‘fish sauce’

 

Curry

350g tofu, firm

2tbsp cornflour

1tbsp olive oil

400g can light coconut milk

60ml vegetable stock

125g shittake mushrooms, sliced

10 baby sweetcorn, halved lengthways

1 green pepper thinly sliced

100g sugar snap peas

2 Pak choy, leaves separately

2 Kaffir lime leaves

1 tbsp tamari soy sauce

1tsp fish sauce or ‘vegan fish sauce’

½ -1 packet (3-6g) of sun chlorella powder

2tsp cornflour

Black pepper

Fresh Thai basil or coriander leaves to garnish

Cooked Basmati rice to serve

Instructions

 

  1. Make the curry paste. Place all the ingredients in a blender or nutri bullet with a little of the canned coconut milk and blend to form a thick sauce.
  2. Place the tofu between kitchen paper and press to remove any excess moisture. Cut the tofu into 2cm cubes. Place in the bowl and add the cornflour. Toss to coat in the cornflour.
  3. Heat the oil in a sauté pan until hot. Add the tofu in batches and cook until golden. Remove from the pan and place on a plate. Add the mushrooms to the pan and sauté for a minute until soft then remove and place on the plate with the tofu.
  4. In the same pan add the curry paste and heat for a couple of minute. Add the coconut milk, stock, vegetables and kaffir lime leaves and gently simmer for 10 minutes.
  5. In a small bowl place the chlorella, soy sauce, fish sauce and cornflour. Add 1-2tbsp water and mix to form a paste.
  6. Pour in the chlorella paste with the tofu and mushrooms and heat through for 1-2 minutes. Season with black pepper.
  7. Serve with rice and garnish with basil leaves and/or coriander.

 

 

Nutrition per serving 235kcal, Fat 14.3g, Carbohydrates 13.1g, Protein 12.2g

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