Having just arrived back from a week away that involved a lot of heavy country pub meals (and maybe one or two drinks), I am feeling a little ‘heavier’ myself. So, although this is the season to allow for a little extra baggage (to keep warm, obviously), I wanted to make something a little lighter in calories but something that’s still full on in yumminess and flavour (as it was a Friday after all).
This recipe is based on a classic Thai green curry recipe, with the deliciously fresh flavours of galangal, coriander and lemongrass stealing the show here. I chose to use the seeds from the bird’s eye chilli (to kick start that metabolism!) in the paste, but if you prefer things a little less eye-watering, you can take them out.
If you are a tofu-sceptic I recommend giving this recipe a try, the crunchy tofu ‘nuggets’ are so delicious and provide a satisfying ‘crunch’ to the meal, I’m sure it will win you over!
- 200g Dried Rice Noodles
- 400g Firm Tofu (sliced)
- 3 Tbsp Cornflour
- 1 Inch Piece Galangal
- 1 Stalk Lemongrass
- 1 Lime
- 2 Shallots
- 1 Bird’s Eye Chilli (chopped, with or without seeds depending on how much spice you can handle!)
- 2 Cloves of Garlic
- 1 Cup Fresh Coriander (chopped)
- 1 x 400ml Tin Coconut Milk
- 200ml Vegetable Stock
- 1 Tbsp Tamari
- 3 Courgettes (sliced into batons)
- 2 Cups Grean Beans (trimmed and cut into 2cm pieces)
- 2 Cups Edamame (shelled)
- Olive oil
- Start by making the curry paste. In a blender (I used my nutri-ninja), blend together the following; garlic, galangal, chilli, 1/2 cup coriander, zest of 1 lime and the shallots. Blend until all the ingredients have combined together to make a paste.
- Place the cornflour into a small bowl, add in a pinch of salt and pepper and mix around to combine. Cover the tofu pieces with the cornflour, ensuring each piece has been evenly coated.
- In a frying pan, heat 2 tbsp of olive oil. Once the oil is hot, add in the tofu pieces. Cook each piece for around 3-4 minutes (or until golden brown), on each side.
- Once they are crispy all over, remove from the pan and sit on a baking sheet in the oven to keep warm.
- Place a large saucepan onto a medium heat and heat 1 tablespoon of olive oil.
- Once the oil is hot, add in the courgette batons and green beans. Fry these off for around 3-4 minutes.
- Add in the curry paste to the saucepan and mix around to coat the vegetables. Cook off for around 4-5 minutes.
- Next, add in the coconut milk, juice of 1 lime, veg stock and fish sauce. Bring the curry to the boil for 10 minutes and then turn the heat back down to medium.
- Add in the edamame and leave the curry to simmer and thicken for around 20 minutes.
- After 15 minutes, place the rice noodles in a large bowl and cover them fully with boiling water. Cover the bowl with a tea towel and leave the noodles to soften for 5 minutes.
- Once the noodles have softened, drain and plate up.
- Top each portion of rice noodles with a large spoonful of the veggie curry and the tofu pieces.
- Scatter some fresh coriander over the top and enjoy!