Thai curry with chicken and tofu from The Tofu Cookbook by Becky Johnson

Name: Thai curry with chicken and tofu from The Tofu Cookbook by Becky Johnson
Ingredients: 15–30 ml/1–2 tbsp Thai green or red curry paste (see Cook’s Tip); 45 ml/3 tbsp light soy sauce; 150 g/5 oz marinated deep-fried tofu; 2 garlic cloves, crushed; 2 onions, chopped; 2.5 cm/1 in piece fresh root ginger, finely chopped; 4 skinless chicken fillets, each weighing about 150g/5oz, chopped into bitesize pieces; 30 ml/2 tbsp groundnut (peanut) or soya oil; 400 ml/14 fl oz/1⅔ cups coconut milk; 20 g/¾ oz fresh coriander (cilantro), chopped; 30 ml/2 tbsp peanuts, toasted and chopped, to garnish; 120 ml/4 fl oz/½ cup chicken stock; grated rind and juice of 1 lime; 90 g/3½ oz watercress; pinch of sugar

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This delicious Thai curry is highly flavoured and hot. Serve with plain rice and either some steamed green beans or broccoli, or pak choi with a sprinkling of soy sauce. The combination of chicken ...

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Ingredients

15–30 ml/1–2 tbsp Thai green or red curry paste (see Cook’s Tip)
45 ml/3 tbsp light soy sauce
150 g/5 oz marinated deep-fried tofu
2 garlic cloves, crushed
2 onions, chopped
2.5 cm/1 in piece fresh root ginger, finely chopped
4 skinless chicken fillets, each weighing about 150g/5oz, chopped into bitesize pieces
30 ml/2 tbsp groundnut (peanut) or soya oil
400 ml/14 fl oz/1⅔ cups coconut milk
20 g/¾ oz fresh coriander (cilantro), chopped
30 ml/2 tbsp peanuts, toasted and chopped, to garnish
120 ml/4 fl oz/½ cup chicken stock
grated rind and juice of 1 lime
90 g/3½ oz watercress
pinch of sugar