Kumara And Firm Tofu Green Curry

Create your own green curry paste to use in this aromatic vegan Thai curry.

The ingredient of Kumara And Firm Tofu Green Curry

• 400g can coconut cream
• 2 medium kumara peeled cut into 3cm pieces
• 1 red onion cut into wedges
• 115g punnet baby corn halved lengthways
• 300g pkt firm tofu cut into 3cm pieces
• 4 kaffir lime leaves finely shredded
• 1 tsp finely grated lime rind
• 2 tbsp lime juice
• 1 tbsp brown sugar
• steamed jasmine rice to serve
• toasted shredded coconut to serve
• 1 bunch coriander washed chopped
• 2 purple asian shallots finely chopped
• 1 lemongrass pale section only finely chopped
• 2 garlic cloves finely chopped
• 1 tbsp finely grated ginger
• 4 long green chillies seeded coarsely chopped
• 2 tbsp vegetable oil

The Instruction of kumara and firm tofu green curry

• to make the green curry paste place coriander shallots lemongrass garlic ginger and chilli in the bowl of a food processor and process until finely chopped add the oil and process until a smooth paste forms
• place the coconut cream in a wok over medium high heat bring to the boil cook stirring for 5 minutes or until the coconut cream just begins to separate
• add the green curry paste and cook for 1 minute or until aromatic add the kumara and heat to low cover and cook stirring occasionally for 10 minute or until almost tender add the red onion baby corn and tofu and cook for a further 5 minutes or until corn is tender remove from heat add the kaffir lime lime rind and juice and brown sugar and stir to combine taste and season with salt and pepper
• divide curry among serving bowls serve with steamed jasmine rice sprinkled with toasted coconut

Nutritions of Kumara And Firm Tofu Green Curry

fatContent: 543 964 calories
saturatedFatContent: 34 4 grams fat
carbohydrateContent: 23 3 grams saturated fat
sugarContent: 53 2 grams carbohydrates
fibreContent: 19 grams sugar
proteinContent: n a
cholesterolContent: 13 4 grams protein
sodiumContent: n a

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