Vegan Thai Green Curry🍜 Autumn comfort vibes courtesy of theicekitchen 🤤
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Serves 4
Ingredients • 250g firm tofu, pressed & cubed • 200g rice noodles (vermicelli or medium rice noodles) • 2 tbsp vegetable oil • 1 pot of Ice Kitchen Thai Green Curry Paste • 400ml coconut milk (full-fat for creaminess) • 200ml vegetable stock • 1 tbsp soy sauce • 1 tsp maple syrup • 1 lime (juice + zest) • 1 head broccoli, cut into florets • 200g tenderstem broccoli or broccolini • 100g spinach • 2 spring onions, sliced • Fresh Thai basil or coriander, to garnish • Black sesame seeds, to garnish
Method 1. Cook noodles according to packet instructions, then rinse under cold water and set aside. 2. Heat oil in a pan, fry tofu cubes until golden on all sides, then set aside. 3. In the same pan, add Ice Kitchen curry paste and stir for 1–2 mins until fragrant. Pour in coconut milk and vegetable stock, then stir in soy sauce, maple syrup, lime juice and zest. Simmer for 5 mins. 4. Add broccoli florets and tenderstem, cooking until just tender but still bright green (4–5 mins). Stir through spinach until wilted. 5. Return tofu to the pan, coating it in the curry sauce. Adjust seasoning with extra lime or soy sauce to taste. 6. Divide noodles into bowls, ladle over curry, and top with spring onions, sesame seeds, and fresh Thai basil.
