Beancurd And Green Bean Curry

Recipe By:
Lucy
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  • Total Time 30 min Ico-add
  • Yield 4 Servings
  • Level Medium

A coconut gravy made tofu amd green bean.
 

Ingredients

  • 2 1/2 cups coconut milk
  • 1 tablespoon red curry paste
  • 3 tablespoons fish sauce
  • 2 teaspoons brown sugar
  • 3 cups small button mushrooms
  • 1 cup green beans, cut
  • 175 grams beancurd (tofu) rinsed, cut into 1" cubes
  • 4 lime leaves, torn
  • 2 red chillies, sliced
  • Fresh coriander leaves, chopped for garnish
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Directions

  1. 1. Cook 1/3 coconut milk in wok until it separates.
  2. 2. Add red curry paste, fish sauce and sugar to coconut milk.
  3. 3. Mix together thoroughly. Add mushrooms and stir cook for 1 min.
  4. 4. Stir in rest of coconut milk and bring to a boil.
  5. 5. Add green beans and cubes of beancurd. Simmer on low flame for 5 mins.
  6. 6. Stir in lime leaves and red chillies. Serve hot, garnished with coriander leaves.
  7. 7. N.B.: Aubergines, bamboo shoots or broccoli may be used instead of green beans.