Tofu and green bean curry from The Tofu Cookbook by Becky Johnson
One of those versatile recipes that should be in every cook’s repertoire. This quick and easy version uses green beans, but other types of vegetable work equally well.
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Ingredients
- 225 g/8 oz/3¼ cups button (white) mushrooms
- 10 ml/2 tsp palm sugar or light muscovado (brown) sugar
- 175 g/6 oz firm tofu, drained and cut into bitesize cubes
- 115 g/4 oz/scant 1 cup green beans
- 15 ml/1 tbsp Thai red curry paste
- 600 ml/1 pint/2½ cups canned coconut milk
- 45 ml/3 tbsp light soy sauce
- 2 fresh red chillies, seeded and sliced
- 4 kaffir lime leaves, torn
- fresh coriander (cilantro) leaves, to garnish
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