Broccoli and tofu green curry

Broccoli and tofu green curry


Celebrate Meat-free Monday with a light and tasty green curry.

The ingredient of Broccoli and tofu green curry

  1. 2 teaspoons vegetable oil
  2. 1/4 cup (75g) green curry paste
  3. 4 spring onions, finely chopped
  4. 2 tablespoons fish sauce
  5. 1 teaspoon caster sugar
  6. 1 large head broccoli (450g), cut into florets
  7. 400ml can light coconut milk
  8. 1/2 cup roughly chopped coriander leaves
  9. 100g green beans, cut into 3cm lengths
  10. 300g firm silken tofu, drained, cut into thick strips
  11. 1 cup Thai basil leaves, plus extra to garnish
  12. 4 cups steamed jasmine rice, to serve

The instruction how to make Broccoli and tofu green curry

  1. Heat the oil in a large deep frypan over medium heat, then add the paste and cook, stirring, for 1 minute or until fragrant. Add the spring onion, fish sauce, sugar, broccoli, coconut milk and 1 cup (250ml) boiling water. Stir to combine and bring to the boil, then reduce the heat to medium-low and simmer for 3 minutes. Add the coriander and beans and cook for 2 minutes or until the broccoli is tender. Remove from heat, then gently stir in tofu and basil. Serve with rice and extra basil.

Nutritions of Broccoli and tofu green curry

calories: 506.441 calories
calories: 16 grams fat
calories: 5.9 grams saturated fat
calories: 64.2 grams carbohydrates
calories: 21.4 grams protein
calories: 1307 milligrams sodium
calories: NutritionInformation

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