Here is how Tofu Thai Green Curry can help you in weight loss
Weight management wants fixed efforts. If you're somebody trying to shed some further kilos then you'll want to all the time be on your toes. Watching your calorie consumption and also sticking to a balanced food regimen is the key to an efficient weight reduction routine. It becomes actually hectic to strike that proper steadiness between taste and well being and therefore, we have to find an in-between answer where taste meets health.
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Before you jump to Tofu Thai Green Curry recipe, you may want to read this short interesting healthy tips about Coconut Oil Is Actually A Great Product And Can In Addition Be Advantageous For Your Health.
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We hope you got insight from reading it, now let’s go back to tofu thai green curry recipe. To cook tofu thai green curry you only need 17 ingredients and 6 steps. Here is how you do it.
The ingredients needed to cook Tofu Thai Green Curry:
- Use 400 g Tofu
- Take 2 tbsp light soy sauce
- You need 1 bunch fresh aspagagus trimmed
- Prepare 125 g green beens trimmed
- Get 1-2 tbsp vegetable oil
- Provide 2 tbsp green Thai curry paste
- Use 2 shallots, finely chopped
- You need 1 green chilli deseeded and finely chopped
- Take 3 cloves garlic, crushed
- Prepare 400 ml coconut milk
- Take 125 g baby corn
- Get 1/2 courgette, cut into thin slices
- Use 1 red pepper, trimmed and cut into thin strips
- Provide 125 g pak choi (I left it out)
- Use Juice of 1 small lime
- Take 1 tbsp chopped coriander plus extra for garnish
- Get 2 spring onions, trimmed and cut into thin slices
Instructions to make Tofu Thai Green Curry:
- Drain the tofu, wrap in kitchen paper to remove excess water for 20 minutes, cut into 1 cm pieces and place in the soy sauce to marinate.
- Bring a pan of water to the boil and blanch the green beans and asparagus tips for a minute, drain and refresh in cold water.
- Heat the oil in a wok, add the green Thai curry paste and cook for 2 minutes stirring frequently.
- Add the tofu, stir lightly until coated with the curry paste then cook for a further 2 minutes. Then add the shallots, chilli and garlic and carry on cooking for another 2 minutes.
- Pour in the coconut milk, bring to a simmer, then add the baby corn, courgette, red pepper, green beans and asparagus. Cook over a medium heat for 4-5 minutes then add pak choi. Simmer once again for a minute then lastly tip in the fresh lime juice and chopped coriander.
- Serve sprinkled with a small amount of chopped coriander and spring onions accompanied with Thai jasmine or sticky rice.
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