Recipe & photography: Tatua Dairy Co.
1 tbsp coconut oil or sesame oil
1 onion, halved and sliced
1 clove garlic, sliced
1 tbsp finely sliced fresh ginger
2-3 tbsp Thai green curry paste or to taste
500mls Tatua Cooking Cream
2 kaffir lime leaves
300mls vegetable stock or water
4 baby bok choy, washed, trimmed and sliced
1 small head of broccoli, cut into florets
1 packet snow peas
1 tbsp sesame oil
400g firm tofu
fresh red chilli, finely sliced red onion, coriander and crispy shallots to garnish
lime wedges to serve
Heat coconut oil in a large saucepan and sauté sliced onion, garlic, ginger, and curry paste for 2-3 minutes over a medium-low heat until softened and fragrant.
Add Cooking Cream and lower heat to a gentle simmer and cook 2-3 minutes.
Meanwhile, heat stock and blanch vegetables until bright green and just tender.
Add vegetables and stock to the creamy curry base.
Drain and dry tofu on paper towels and cut into bite-sized pieces.
Heat sesame oil in a non-stick pan and fry tofu until golden on all sides.
Warm vegetable curry and gently toss through tofu, divide into serving bowls and garnish with chilli, red onion, coriander, and crispy shallots.
Serve with lime wedges for squeezing.
