Thai Yellow Tofu Curry with Baby Corn & Green Beans

This mild Thai curry, made with fresh, authentic herbs and ingredients, is a quick and delicious alternative to your favorite take-out.

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0.0 min
Bring a saucepan of water to the boil or boil the kettle - you will need 500ml of water for each stock cube.
1.0 min
Finely chop the lemongrass, garlic and red onion.
4.0 min
Chop the tofu and pineapple.
6.0 min
Trim the green beans and chop the baby corn.
7.0 min
Julienne the red capsicum.
8.5 min
Heat oil in a wok over high heat.
9.0 min
Add the lemongrass, garlic and red onion and stir fry until fragrant and softened.
10.0 min
Add the curry paste and stock and stir until the paste dissolves.
11.0 min
Add the coconut milk and stir through.
12.0 min
Add the green beans and baby corn. Cook until softened.
13.5 min
Add the bamboo shoots, straw mushrooms and pineapple.
16.0 min
Stir through the tofu and red capsicum and simmer until cooked through.
20.0 min
Distribute among serving bowls.
22.0 min
Garnish with coriander and serve.