Green Coconut Curry Recipe

Time1h

Serves4

fried tofu, roasted sweet potatoes, baby corn, pearl onions, popcorn rice, cilantro, SCL chili crisp

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Ingredients

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1
Prepare the Ingredients
Start by pressing the tofu to remove excess moisture. Peel and cube the sweet potatoes into bite-sized pieces. Rinse the baby corn and pearl onions.
2
Roast the Sweet Potatoes
Preheat your oven to 200°C (400°F). Toss the sweet potato cubes with a drizzle of olive oil, salt, and pepper. Spread them on a baking sheet and roast for about 25-30 minutes, or until tender and golden.
3
Fry the Tofu
Cut the pressed tofu into cubes. In a non-stick skillet, heat some oil over medium-high heat. Add the tofu cubes and fry until golden brown on all sides. Remove from heat and set aside.
4
Cook the Curry
In a large pot, heat a little oil over medium heat. Add the pearl onions and sauté for 2-3 minutes. Then add the baby corn and cook for another 2 minutes. Stir in the green curry paste and cook for 1 minute until fragrant.
5
Combine Ingredients
Pour in the coconut milk and bring to a simmer. Add the fried tofu and roasted sweet potatoes. Let everything simmer together for about 5-10 minutes, allowing the flavors to meld.
6
Serve
Once everything is heated through, serve the green coconut curry over popcorn rice. Garnish with fresh cilantro and a drizzle of SCL chili crisp to taste.