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Green curry of tofu and vegetables

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A slow cooker recipe from the Good Food collection.

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Ingredients

  • 300g orange sweet potato, peeled and cut into 1 cm dice

  • 8 baby corn

  • 3 tablespoons green curry paste

  • 500ml coconut cream

  • 300g firm tofu, cut into 3cm chunks

  • 2 zucchini, thickly sliced

  • 60g green beans, trimmed and cut into 3cm lengths

  • 250g broccolini, washed and halved lengthways

  • 1–2 tablespoons fish sauce

  • 400g jasmine rice

  • 2 tablespoons lime juice

  • 6 kaffir lime leaves, finely shredded

Method

  1. Step 1

    Place the sweet potato and baby corn in a slow cooker. In a small bowl, whisk the curry paste and coconut cream until smooth, then pour over the vegetables.

  2. Step 2

    Cover and cook on high for 2 hours, or until the sweet potato is tender.

  3. Step 3

    Stir in the tofu, zucchini, beans, broccolini and 1 tablespoon of the fish sauce. Cover and cook for another 30 minutes, or until the green vegetables have softened.

  4. Step 4

    Meanwhile, near serving time, prepare the rice. Rinse the rice under cold running water until the water runs clear. Place the rice in a saucepan with 450 ml (16 fl oz) water. Bring to the boil and boil for 1 minute. Cover tightly, reduce the heat to as low as possible and cook for 10 minutes. Remove from the heat and leave to stand, covered, for 10 minutes.

  5. Step 5

    Stir lime juice and half the lime leaves through the curry. Check seasoning, adding another tablespoon of fish sauce if the curry needs more saltiness.

  6. Step 6

    Ladle the curry into wide shallow serving bowls. garnish with the remaining lime leaves and serve with the rice.

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