Here is how Tofu Thai Green Curry can assist you in weight loss
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Before you jump to Tofu Thai Green Curry recipe, you may want to read this short interesting healthy tips about Some Foods That Help Your Heart.
You already know that the body calls for a heart that is strong and healthy. Of course, if your heart isn’t healthy then the rest of you isn’t going to be healthy either. You already understand that regular workout and a healthy lifestyle are imperative in terms of the general health of your heart. Are you aware, however, that there are several foods that can help your heart be healthier? If you want to know which foods to eat to improve your heart health, go on reading.
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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 achieve that.
The ingredients needed to prepare Tofu Thai Green Curry:
- Prepare 400 g Tofu
- You need 2 tbsp light soy sauce
- Get 1 bunch fresh aspagagus trimmed
- Prepare 125 g green beens trimmed
- Take 1-2 tbsp vegetable oil
- Provide 2 tbsp green Thai curry paste
- Get 2 shallots, finely chopped
- Get 1 green chilli deseeded and finely chopped
- Take 3 cloves garlic, crushed
- You need 400 ml coconut milk
- Use 125 g baby corn
- Provide 1/2 courgette, cut into thin slices
- Provide 1 red pepper, trimmed and cut into thin strips
- Prepare 125 g pak choi (I left it out)
- Take Juice of 1 small lime
- Take 1 tbsp chopped coriander plus extra for garnish
- Get 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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