Thai curry with aubergines, mini corn on the cob, tofu and green beans in coconut sauce

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Dab tofu dry with kitchen paper and cut into cubes. Place the tofu in soy sauce and leave to stand for approx. 1 hour, turning occasionally. In the meantime, clean the beans and cook in boiling salted water for about 10 minutes. Peel and finely dice the garlic. Cut the chillies in half lengthwise, remove the seeds and chop the flesh. Wash the aubergine, cut into cubes, sprinkle with salt and place on kitchen paper.

2. 2

   Drain the corn cobs in a sieve, cut the cobs in half lengthwise. Dab the tofu with kitchen paper. Heat oil in a pan. Fry the tofu for approx. 2 minutes, turning it over. Add garlic, corn, beans and chilli and fry for another 2 minutes. Sauté the tomato paste, deglaze with broth and coconut milk. Stir in curry paste. Season with salt, pepper, sugar and curry powder, simmer for about 5 minutes. In the meantime wash basil, dab dry and remove leaves. Cut the leaves into fine strips. Stir the sauce thickener into the curry, bring to the boil again. Arrange in a bowl.

3. 3

   Stir in curry paste. Season with salt, pepper, sugar and curry powder, simmer for about 5 minutes. In the meantime wash basil, dab dry and remove leaves. Cut the leaves into fine strips. Stir the sauce thickener into the curry, bring to the boil again. Arrange in a bowl. Sprinkle with basil. Serve with rice

4. 4

   Waiting time approx. 1 hour

Nutrition Facts

KCAL
540 kcal

CARBS
20 g

FATS
42 g

PROTEINS
19 g