Vegan Thai green curry
Nutrition and extra info
Nutrition: Per serving
If you want a light alternative to other cooking oils, rapeseed is a great choice and has…
Coconut milk is not the slightly opaque liquid that flows from a freshly opened coconut –…
The same shape, but smaller than…
Cook the potatoes in boiling water for 8 mins. Add the green beans and cook for a further 3 mins, then drain.
Heat the oil in a wok or pan, fry the garlic for 1 min, add the curry paste and cook for 1 min, or until it starts to darken a little and smell fragrant. Stir in the coconut milk and bring to a simmer, drop in the lime zest and gently bubble for 5 mins to thicken the sauce a little.
Add the potatoes and beans followed by the sugar snap peas and cook for 1 min before stirring in the cherry tomatoes and tofu.
Cut the lime in half and squeeze the juice into the pan, then stir in the coriander and serve over the rice.
Source: Read Full Article