Green vegetable curry with beancurd

Name: Green vegetable curry with beancurd
Cuisine: Australian
Ingredients: 500 g/1 lb mixed green vegetables (asparagus, beans, snow peas, broccoli, zucchini/courgettes — whatever is in season); 500 g/1 lb mixed green vegetables (asparagus, beans, snow peas, broccoli, zucchini/courgettes — whatever is in season); 500 g/1 lb mixed green vegetables (asparagus, beans, snow peas, broccoli, zucchini/courgettes — whatever is in season); 2 teaspoons strained lime juice; ½ cup Thai/holy basil leaves; ½ cup Thai/holy basil leaves; ½ cup coriander/cilantro/Chinese parsley leaves; 8 teaspoons Green Curry Paste; 8 kaffir lime leaves; 300 ml/10 fl oz Spiced Vegetable Stock; 20 ml/¾ fl oz fish sauce; 1 bunch spinach; 8 fresh beancurd/tofu squares; 8 fresh beancurd/tofu squares; 300 ml/10 fl oz coconut milk; 500 g/1 lb mixed green vegetables (asparagus, beans, snow peas, broccoli, zucchini/courgettes — whatever is in season); 500 g/1 lb mixed green vegetables (asparagus, beans, snow peas, broccoli, zucchini/courgettes — whatever is in season); 500 g/1 lb mixed green vegetables (asparagus, beans, snow peas, broccoli, zucchini/courgettes — whatever is in season); 500 g/1 lb mixed green vegetables (asparagus, beans, snow peas, broccoli, zucchini/courgettes — whatever is in season); boiled or steamed rice, to serve; ½ cup coriander/cilantro/Chinese parsley leaves; ½ cup coriander/cilantro/Chinese parsley leaves

Preparation info

Serves
4

Difficulty
Easy

Appears in

Stir

By Christine Manfield

Published 2001

About

Ingredients

500 g/1 lb mixed green vegetables (asparagus, beans, snow peas, broccoli, zucchini/courgettes

Oceania
Australia
Fish course
Pescatarian
Gluten-free

Method

Prepare green vegetables by slicing or cutting into uniform thickness to ensure even cooking. Wash spinach in cold water and remove and discard stalks. Cut each beancurd square into quarters.
Heat coconut milk to boiling point in a saucepan and stir in green curry paste and lime leaves. Simmer gently, uncovered, for 5 minutes. Add stock, fish sauce and lime jui