Tofu, Pea and Capsicum Green Curry
Tofu, Pea and Capsicum Green Curry
Serve up this quick and easy vegetarian curry recipe by Zoe Bingley-Pullin.
  • Difficulty Level Easy
  • Technique Stir Frying
  • Cooking Time 25 minutes
  • Yield 4 to 6 servings
  • 1 tablespoon coconut oil
  • 1 packet firm tofu, cut into even sized strips or cubes
  • 1 cup green peas, fresh or frozen
  • 1 red capsicum, sliced finely
  • 1 onion, sliced finely
  • 1 tablespoon ginger, grated
  • 1 garlic clove, crushed
  • 1 270 millilitres can AYAM coconut milk
  • 1-2 tablespoon AYAM green curry paste
  • 250 millilitres vegetable stock
  • 1 bunch coriander, chopped finely
  • 100 grams baby rocket leaves
  • Steamed brown rice, to serve
  1. In a frying pan/wok heat oil, add onion and cook for 1-2 minutes, add ginger and garlic, cook until fragrant. Add curry paste and stir-fry for 1-2 minutes.
  2. Add tofu, peas and capsicum, cook for 2-3 minutes, turn down the heat, pour in coconut milk and enough stock to cover. Gently simmer for 5-10 minutes.
  3. Stir-in coriander and rocket, take off the heat.
  4. Serve with steamed brown rice.

Tagged Under

Recipes to consider