Grön thailändsk curry med tofu

Så gör du

1. Pat the tofu dry and cut into cubes. Sear in a little oil until several sides are golden; this keeps it firm in the curry.
2. Fry the green curry paste briefly in the pan until fragrant. Do not scorch it.
3. Add coconut milk and vegetables and bring just to a gentle simmer. Hard boiling can make the sauce look split and overcook the vegetables.
4. Simmer about 10 minutes until the vegetables are tender but still have some bite. Add the tofu for the last few minutes so it absorbs the sauce without falling apart.
5. Finish with lime and taste for salt. Serve immediately with rice and fresh basil or chili if desired.

1. Pat the tofu dry and cut into cubes. Sear in a little oil until several sides are golden; this keeps it firm in the curry.
2. Fry the green curry paste briefly in the pan until fragrant. Do not scorch it.
3. Add coconut milk and vegetables and bring just to a gentle simmer. Hard boiling can make the sauce look split and overcook the vegetables.
4. Simmer about 10 minutes until the vegetables are tender but still have some bite. Add the tofu for the last few minutes so it absorbs the sauce without falling apart.
5. Finish with lime and taste for salt. Serve immediately with rice and fresh basil or chili if desired.