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Yellow Curry with Swiss Chard and Tofu

Yellow Curry with Swiss Chard and Tofu is a modern Fusion recipe (based on a Thai original) for a classic and colourful vegetarian curry of tofu and Swiss chard with red bell pepper in a coconut milk and Thai yellow curry paste base. The full recipe is presented here and I hope you enjoy this classic Fusion version of: Yellow Curry with Swiss Chard and Tofu.

prep time

20 minutes

cook time

20 minutes

Total Time:

40 minutes

Serves:

4–6

Rating: 4.5 star rating

Tags : CurryVegetarian RecipesSpice RecipesFusion RecipesFusion Recipes


This is another curry in my ‘coloured curries’ collection, this time a colourful vegan curry that uses tofu as the main protein source and red swiss chard stems to provide colour. This is made with Thai yellow curry paste.

Ingredients:

4 tbsp rapeseed oil
extra-firm tofu, drained and cut into 1cm cubes
1 lemongrass stalk
1 red onion, thinly sliced
2 garlic cloves, thinly sliced
10g fresh ginger, grated
2 tbsp Thai yellow curry paste
1 red bell pepper, deseeded and finely sliced into strips
200g rainbow chard or chard, stems cut into 4cm pieces, leaves shredded
400ml coconut milk
250ml vegetable stock
1 tbsp lime juice
1 tsp tamari
generous pinch of brown sugar
a few thai basil leaves, torn, plus smaller leaves to garnish
salt and freshly-ground black pepper, to taste
steamed rice (preferably Jasmine) to accompany

Method:

Heat 2 tbsp of the oil in a large non-stick frying pan over a medium-high heat. Season the tofu with salt, then cook in the pan in a single layer, turning every so often, for 6-8 minutes or until all sides are golden. Transfer to a plate lined with kitchen paper and season lightly.

Gently bruise the lemongrass using a heavy pan or meat mallet. Separate and reserve the green root and finely chop the remaining stalk (discard the dry outer husk).

Heat the remaining oil in the same pan over a medium-high heat. Cook the chopped lemongrass, onion, garlic and ginger with a pinch of salt for 4-5 minutes or until softened. Stir in the curry paste and cook for 1 min until darkened, then add the peppers and chard stems, coating in the mixture. Reserve 1-2 tbsp of the coconut milk and add the rest to the pan with the stock and lemongrass root. Bring to the boil, then reduce the heat and simmer for 5 minutes, until the vegetables are tender.

Add the tofu and chard leaves. Simmer until the tofu is warmed through and the leaves have wilted. Remove from the heat and stir in the lime juice, tamari, sugar and torn basil. Drizzle the remaining coconut milk over the top and serve with steamed rice.