Thai Yellow Tofu Curry with Baby Corn & Green Beans

This mild Thai curry, made with fresh, authentic herbs and ingredients, is a quick and delicious alternative to your favorite take-out.

Nutrition Per Portion

0.0 min

Bring a saucepan of water to the boil or boil the kettle - you will need 500ml of water for each stock cube.
1.0 min

Finely chop the lemongrass, garlic and red onion.
4.0 min

Chop the tofu and pineapple.
6.0 min

Trim the green beans and chop the baby corn.
7.0 min

Julienne the red capsicum.
8.5 min

Heat oil in a wok over high heat.
9.0 min

Add the lemongrass, garlic and red onion and stir fry until fragrant and softened.
10.0 min

Add the curry paste and stock and stir until the paste dissolves.
11.0 min

Add the coconut milk and stir through.
12.0 min

Add the green beans and baby corn. Cook until softened.
13.5 min

Add the bamboo shoots, straw mushrooms and pineapple.
16.0 min

Stir through the tofu and red capsicum and simmer until cooked through.
20.0 min

Distribute among serving bowls.
22.0 min

Garnish with coriander and serve.