Vegetable Thai Green Curry With Tofu And Basmati Rice

You’ll love this delish dish that won’t have you standing at the cooktop for hours on end
By Alejandro Franco
Photography & styling Bonnie Coumbe
Vegetable Thai Green Curry With Tofu And Basmati Rice

Vegetable Thai Green Curry With Tofu And Basmati Rice

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  • 2 cups 2 parboiled basmati rice

  • 1 small 1 broccoli (500g)

  • 200 g 200 packet marinated Thai tofu

  • 200 g 200 green beans

  • 1 1 Lebanese eggplant (180g)

  • ½ ½ bunch coriander

  • 570 g 570 HFM Green Curry Sauce

  • 1 1 red chilli

  • ½ ½ lime

  • From your pantry
  • Salt, to season

  • Olive oil, for drizzling


  • Place the rice in a pot. Add 2 ½ cups of water and pinch of salt. Bring to the boil, stirring occasionally. Once the water has reduced halfway, cover and reduce heat to low. Cook for 12 minutes, remove from heat, and uncover.
  • Meanwhile, cut broccoli into florets and slice tofu into thin strips. Remove the bottom end of the green beans and cut eggplant into 1cm diagonal slices. Pick the coriander leaves and chop stem. Set aside.
  • In a medium-size pot or casserole dish, drizzle oil and add eggplant. Cook for 2-3 minutes until golden brown. Add green beans and sear for 2-3 minutes.
  • Stir through green curry sauce and coriander stems. Bring to the boil. Add broccoli and tofu. Cook for further 3-4 minutes and turn heat down to low. Slice red chilli and add as desired. Squeeze juice of ½ a lime and garnish with coriander leaves. Serve hot with rice.

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Market tips...

For mates & dates

Add crunch by serving with crispy fried shallots and salted cashews.

Cook’s tip

Once the rice is cooked, brush it with a fork to release the steam. This will stop it from cooking any further.

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