Medium · Soy Curd
Thai Green Tofu Curry
Fragrant, creamy, and ready in 30 minutes.
Soy Curd simmered in a fragrant Thai green curry with coconut milk, kaffir lime leaves, and fresh basil. Serve over jasmine rice for a deeply satisfying dinner.
30 min
Total
3
Serves
380
kcal
26
Protein
Made with
Raga Soy CurdWhat you need
Ingredients
Prep
10 min
Cook
20 min
Serves
3
- 250gRaga Soy Curd, cubed
- 2 tbspcoconut oil
- 3 tbspThai green curry paste
- 400mlcoconut milk
- 200mlvegetable stock
- 4kaffir lime leaves
- 1 stalklemongrass, bruised
- 1courgette, sliced
- 100ggreen beans, trimmed
- 1 tbspsoy sauce
- 1 tspsugar
- handfulfresh Thai basil
- to servejasmine rice and lime wedges
How to make it
Method
Fry the paste
Heat coconut oil in a deep pan over medium heat. Add curry paste and fry for 2 minutes until fragrant.
Build the base
Pour in coconut milk and stock. Add kaffir lime leaves and lemongrass. Bring to a gentle simmer.
Add vegetables
Add courgette and green beans. Simmer for 8 minutes until just tender.
Add tofu
Gently add the Soy Curd cubes. Season with soy sauce and sugar. Simmer for 5 minutes — don't stir too vigorously.
Finish and serve
Remove lemongrass and lime leaves. Stir in fresh basil. Serve over jasmine rice with lime wedges.
Chef's Tips
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Add the tofu last to keep it intact and prevent it from breaking up.
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Use full-fat coconut milk for the richest, creamiest result.
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Taste before serving — adjust with more soy sauce for salt or lime for brightness.
Keep cooking
