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Plated meal

Thai Yellow Tofu Curry with Baby Corn & Green Beans

  • Gluten Free
  • Vegetarian
  • Asian
  • Low Calorie

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

Nutrition Per Portion

  • Calories

    361

  • Carbs

    30.6g

  • Fat

    32.1g

  • Fibre

    7.6g

  • Protein

    15.7g

  • Sugar

    15.6g

  • 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.

  • Ingredients

    Tofu

    Yellow Curry Paste

    Vegetable Stock

    combine each stock cube with 450-500ml of boiling water. Stir until dissolved. 50ml per person

    Lemongrass

    finely chopped

    Garlic

    finely chopped

    Red Onion

    finely chopped

    Straw Mushrooms

    Pineapple

    chopped

    Bamboo Shoots

    Fresh Coriander

    Coconut Milk

    Baby Corn

    chopped

    Red Capsicum

    julienne

    Olive Oil

    1 tablespoon per person

    Green Beans

    trimmed

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