stir-fried green curry of greens
- 2 tablespoons grapeseed oil
- 2 onions, cut into thin wedges
- ½ cup (150g) Thai green curry paste
- 500g firm tofu, drained and cut into cubes
- 2 tablespoons shredded ginger
- 420g broccolini (sprouting broccoli), trimmed and halved
- 300g sugar snap peas, trimmed
- 450g gai lan (Chinese broccoli), trimmed and halved
- ½ cup (125ml) coconut cream
- coriander (cilantro) and sliced long green chilli, to serve
coconut chilli rice
- ¾ cup (180ml) coconut milk
- 1 long green chilli, sliced
- 3½ cups (575g) cooked jasmine rice
- sea salt flakes
- Heat a wok or large deep frying pan over high heat.
- Add 1 tablespoon of the oil, the onions and the curry paste. Cook for 2 minutes or until the onions start to colour and turn fragrant. Add the tofu and cook for 2 minutes. Remove from the pan.
- Add the remaining 1 tablespoon of oil to the pan. Add the ginger and cook for 30 seconds. Add the broccolini, sugar snap peas and gai lan and cook for 3–4 minutes or until they start to colour. Return the tofu and onions to the pan.
- Pour in the coconut cream and gently stir to coat. Cook for 2 minutes or until warm.
- To make the coconut chilli rice, heat a large non-stick frying pan over medium heat. Add coconut milk and green chilli and cook for 3–4 minutes. Add the jasmine rice and salt and stir to combine. Cook for 2 minutes or until warm.
- Serve with coriander, green chilli and coconut chilli rice. Serves 4
TIP
+ Keep the vegies crunchy and green for maximum flavour and texture.
Photography: Chris Court
© DONNA HAY GROUP
