OK! Magazine UK – 05 August 2019

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INGREDIENTS

Cooking time: 25 minutes

Difficulty: Easy

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400ml tin of coconut milk

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 2 tablespoons Thai green

curry paste

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300g (1½ cups) basmati rice

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750ml (3 cups) water

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2 tablespoons vegetable oil

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200g tofu, cut into cubes

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200g fine green beans

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2 sprigs of coriander, chopped

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salt and pepper

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 crushed peanuts, to garnish

(optional)

THAITOFU

GREENCURRY

L

ight, spicy and ready in 25 minutes, this

is the easiest and tastiest Thai curry you’ll

ever make. The recipe works as a great

dinner and any leftovers can be

taken to work the next day for a

quick heat up for lunch.

1 Add the coconut milk and curry

paste to a pan and heat until it’s

slowly bubbling.

2 Meanwhile, add the rice with

double the amount of water to a

pan and bring to the boil. Once

boiling, cook for 3 minutes, turn

off the heat and put a lid on

the pan so the rice can carry on

steaming for 7-8 minutes. Do not

stir as you want the rice to steam, absorb the

water and fluff up.

3 Pour the oil into a frying pan and cook

the tofu until it’s starting to

brown. Season and add to the

curry sauce.

4 Add the green beans to

the curry and cook for a further

2 minutes.

5 Serve the rice in bowls with the

green curry.

6 Sprinkle with the coriander

and garnish with the crushed

peanuts, if using.

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HOME, £25) IS OUT NOW.

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