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Ingredients

2 teaspoons vegetable oil
1/4 cup (75g) green curry paste
4 spring onions, finely chopped
2 tablespoons fish sauce
1 teaspoon caster sugar
1 large head broccoli (450g), cut into florets
400ml can light coconut milk
1/2 cup roughly chopped coriander leaves
100g green beans, cut into 3cm lengths
300g firm silken tofu, drained, cut into thick strips
1 cup Thai basil leaves, plus extra to garnish
4 cups steamed jasmine rice, to serve

Method

Step 1 Heat the oil in a large deep frypan over medium heat, then add the paste and cook, stirring, for 1 minute or until fragrant. Add the spring onion, fish sauce, sugar, broccoli, coconut milk and 1 cup (250ml) boiling water. Stir to combine and bring to the boil, then reduce the heat to medium-low and simmer for 3 minutes. Add the coriander and beans and cook for 2 minutes or until the broccoli is tender. Remove from heat, then gently stir in tofu and basil. Serve with rice and extra basil.

Broccoli and tofu green curry

How to make Broccoli and tofu green curry

Ingredients

Method