AuthorHungry PandaCategoryVegDifficultyIntermediateChop the onion, the garlic cloves and chilli and slice the ginger into thin matchsticks.
Heat the oil in a saucepan and add the onion, garlic, chilli and ginger. Cook on a low heat for around 10 minutes, stir occasionally. If the mixture sticks, add a tiny bit of water to the pan.
Top and tail the green beans, roughly chop the tomatoes and add these to the saucepan. Stir, and cook for another 5 minutes until the tomatoes are softening.
Add the coconut milk, water, palm/brown sugar and soy sauce. Cook for a further 20 minutes.
Add the tofu point and allow to cook for 5 minutes (or longer if you prefer).
Stir the peanut butter through the finished curry and add an extra bit of soy sauce or sugar if needed.
Can be served with white or brown rice from your Yum Asia rice cooker as a main meal.
You could even add additional veg, potato, sweet potato or even meat if you prefer.
Ingredients
Directions
Chop the onion, the garlic cloves and chilli and slice the ginger into thin matchsticks.
Heat the oil in a saucepan and add the onion, garlic, chilli and ginger. Cook on a low heat for around 10 minutes, stir occasionally. If the mixture sticks, add a tiny bit of water to the pan.
Top and tail the green beans, roughly chop the tomatoes and add these to the saucepan. Stir, and cook for another 5 minutes until the tomatoes are softening.
Add the coconut milk, water, palm/brown sugar and soy sauce. Cook for a further 20 minutes.
Add the tofu point and allow to cook for 5 minutes (or longer if you prefer).
Stir the peanut butter through the finished curry and add an extra bit of soy sauce or sugar if needed.
Can be served with white or brown rice from your Yum Asia rice cooker as a main meal.
You could even add additional veg, potato, sweet potato or even meat if you prefer.