About this recipe:My family love this mild Malaysian green curry. Get best results by chopping the ingredients quite finely, or using a food processor, and serving over Thai rice.
4 slices fresh root ginger
4 cloves garlic, minced
30g cashew nuts
2 sticks lemongrass, chopped
2 onions, sliced
3 tablespoons olive oil
1 dash dried chilli flakes
2 tablespoons curry powder
590g firm tofu, drained and cubed
400ml coconut milk
2 medium potatoes, peeled and cubed
2 teaspoons salt
1 tablespoon caster sugar
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Method Prep:15min › Cook:30min › Ready in:45min
In a blender or food processor, mince the ginger root, garlic, cashews, lemongrass, and onions into a paste.
Heat olive oil in a medium wok over low heat. Stir in the blended mixture and chilli flakes. Gradually mix in the curry powder.
Place tofu in the wok, and cook until heated through. Mix in the coconut milk, water, and potatoes. Bring to the boil, reduce heat, and simmer 20 minutes, stirring occasionally, until potatoes are tender. Season with salt and sugar.