Thai curry with chicken and tofu

Name: Thai curry with chicken and tofu
Yield: Serves 4
Cuisine: Thai
Ingredients: 30 ml/2 tbsp groundnut (peanut) or soya oil; 30 ml/2 tbsp groundnut (peanut) or soya oil; 2.5 cm/1 in piece fresh root ginger, finely chopped; 4 skinless chicken fillets, each weighing about 150g/5oz, chopped into bitesize pieces; 2 garlic cloves, crushed; 2 onions, chopped; 30 ml/2 tbsp peanuts, toasted and chopped, to garnish; 400 ml/14 fl oz/1⅔ cups coconut milk; 20 g/¾ oz fresh coriander (cilantro), chopped; 150 g/5 oz marinated deep-fried tofu; 45 ml/3 tbsp light soy sauce; 15–30 ml/1–2 tbsp Thai green or red curry paste (see Cook’s Tip); 15–30 ml/1–2 tbsp Thai green or red curry paste (see Cook’s Tip); 90 g/3½ oz watercress; pinch of sugar; 120 ml/4 fl oz/½ cup chicken stock; grated rind and juice of 1 lime

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Tofu Cookbook

By Becky Johnson

Published 2017

About

This delicious Thai curry is highly flavoured and hot. Serve with plain rice and either some steamed green beans or broccoli, or pak choi with a sprinkling of soy sauce. The combination of chicken and tofu ensure a low-fat, yet filling dish.

Ingredients

30 ml/2 tbsp groundnut (peanut) or soya oil
2 garlic cloves, crushed

Asia
Thailand
Main course
South East Asia

Method

Heat the oil in a non-stick wok or large frying pan, then stir-fry the garlic, onion and ginger for 4–5 minutes, until golden brown and softened.
Add the chicken pieces and stir-fry for 2–3 minutes, until browned all over. Add the curry paste and stir to coat the chicken. Add the soy sauce, tofu, grated lime rind and juice, the stock and sugar, and stir-fry for 2