Tofu and green bean curry

Name: Tofu and green bean curry
Yield: Serves 4–6
Ingredients: 225 g/8 oz/3¼ cups button (white) mushrooms; 10 ml/2 tsp palm sugar or light muscovado (brown) sugar; 175 g/6 oz firm tofu, drained and cut into bitesize cubes; 115 g/4 oz/scant 1 cup green beans; 15 ml/1 tbsp Thai red curry paste; 600 ml/1 pint/2½ cups canned coconut milk; 10 ml/2 tsp palm sugar or light muscovado (brown) sugar; 45 ml/3 tbsp light soy sauce; 2 fresh red chillies, seeded and sliced; 4 kaffir lime leaves, torn; fresh coriander (cilantro) leaves, to garnish

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

The Tofu Cookbook

By Becky Johnson

Published 2017

About

One of those versatile recipes that should be in every cook’s repertoire. This quick and easy version uses green beans, but other types of vegetable work equally well.

Ingredients

600 ml/1 pint/2½ cups canned coconut milk
15

Main course
Vegan

Method

Pour about one-third of the coconut milk into a wok or pan. Cook until it starts to separate and an oily sheen appears on the surface.
Add the red curry paste, soy sauce and sugar to the coconut milk. Mix thoroughly, then add the mushrooms. Stir and cook for 1 minute.
Stir in the remaining coconut milk. Bring back to the boil, then add the green beans an