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Yield
4 portions
Type
Vegan
Time
25 minutes
Level
Beginner
Either air fry or pan fry the tofu, until golden and crispy. Optional step.
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Add a splash of oil to a wok, then add in Thai green curry paste. Stir until fragrant. Then add ginger and garlic.
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Pout in coconut cream, then add lemongrass and kefir lime leaves.
Pour in the coconut milk and simmer for 5 minutes.
Pop in all of the vegetables, tofu, sugar and soy sauce. Then stir well and simmer for another 5 minutes. Remove the lemongrass, then serve with Jasmine rice.