Reduced Fat Thai Green Curry Recipe with Yogurt and Tofu

Ingredients

• 400 g extra firm tofu (drained, patted dry and sliced into 1-2cm batons )
• 1 tbsp dark soy sauce (plus more to season, if desired + gluten free if required)
• 1 tbsp groundnut oil (or vegetable oil)
• 1 medium courgette (zucchini) (halved lengthways and sliced into half moons)
• 4 baby pak choi (cut in half)
• 100 g baby sweetcorn (halved lengthways)
• 50 g sugar snap peas
• 1 large red bell pepper (deseeded and sliced)
• 60 g bamboo shoots
• 2-3 tbsp good green curry paste (vegetarian if required) (using less/more depending on how strong you like it)
• 300 g fat-free natural yogurt ((double if leaving out coconut milk))
• 300 g reduced-fat canned coconut milk ((or leave out and double yogurt quantity below))
• 1/2 lime (juice)
• 1 pinch salt and black pepper (if desired)
• 30 g cashew nuts (roughly chopped)
• 2 red chillis (thinly sliced)

Instructions

1. 1

   Preheat the oven to 180C (160C fan-assisted).

2. 2

   Put the tofu in a bowl. Drizzle the tofu with the soy sauce and allow to soak in.

3. 3

   Transfer to a lightly greased baking sheet and bake for 15-20 until firm but not hard. Don't skip this stage - it makes the tofu flavourful and firm, so that it won't break down in your curry.

4. 4

   Meanwhile, heat the oil in a large frying pan or wok until it’s smoking hot, then add the courgette, bok choi, sweetcorn, sugar snap peas, red pepper and bamboo shoots. Stir fry for 2-3 minutes until start to just soften

5. 5

   Add the green curry paste, yogurt and coconut milk (if using), otherwise and stir through. Warm but don't allow to boil as this could cause the sauce to split.

6. 6

   When the tofu has baked, add and stir through.

7. 7

   Add the lime juice, taste and season with salt and pepper, if necessary.

8. 8

   Serve to bowls, garnished with the cashew nuts and sliced chillies.