By Madison Tucker
Linda’s Green Bean and Red Tofu Curry
7 steps
Prep:10minCook:15min
Updated at: Sun, 08 Jun 2025 20:34:00 GMT
Nutrition balance score
Unbalanced
Glycemic Index
38
Low
Glycemic Load
7
Low
Nutrition per serving
Calories400.3 kcal (20%)
Total Fat31.7 g (45%)
Carbs18.5 g (7%)
Sugars7.5 g (8%)
Protein16.5 g (33%)
Sodium496.6 mg (25%)
Fiber3.2 g (11%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
1 Tbspcoconut oil
3 Tbspred curry paste
1 x 15 ozcan coconut milk
15 ozcan chopped tomatoes
2makrut lime leaves
14 ozfirm tofu
drained and cut into 1/2-inch cubes
10 ozgreen beans
trimmed
1 tspcoconut sugar
light brown sugar
Thai basil leaves
1fresno chili
halved lengthways, deseeded and thinly sliced
2 tsplime juice
To Serve:
Instructions
Step 1
Put the coconut oil and curry paste into a large pan and place over a high heat.
Step 2
Cook for one to two minutes until fragrant, then add the coconut milk, chopped tomatoes, lime leaves, and tofu.
Step 3
Bring to the boil, then reduce the heat and simmer for 10 minutes until slightly thickened.
Step 4
Add the green beans, sugar, tamari sauce, and most of the Thai basil and chili – set some aside for later.
Step 5
Simmer for another five minutes until the green beans are just cooked through, with a little bite remaining.
Step 6
Stirring the lime juice, then taste to check the seasoning. Add a little more tamari sauce or lime juice if required.
Step 7
Serve in bowls with cooked rice, the remaining Thai basil and chili scattered over the top and lime wedges on the side.
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