Thai green tofu, chicken or salmon with seasonal vegetables recipe

This is a superb dish for utilizing up veggies in your fridge or seasonal veg field, so be happy to substitute any you might have round for these listed.

Prep time: Quarter-hour | Cooking time: 35 minutes

SERVES

Eight to 9

INGREDIENTS

• 3 child aubergines, reduce into 4cm cubes
• Vegetable oil
• 200g new potatoes, halved
• 100g child corn, halved
• 200g inexperienced beans, halved
• 400g agency tofu, reduce into 2cm cubes, OR 4 boneless, skinless rooster thighs, reduce into 2cm chunks, OR 2 skinless salmon fillets, about 200g every, reduce into 2cm chunks
• Grated zest and juice of 1 lime
• 10g recent coriander leaves, chopped
• Gluten-free darkish soy sauce (non-compulsory)
• Handful of Thai basil sprigs, leaves picked and chopped, to garnish (non-compulsory)

For the curry base

• 2 tbsp vegetable oil
• 2 garlic cloves, finely chopped
• 1½ tbsp Thai inexperienced curry paste
• 4 recent lime leaves
• 2 x 400ml tins coconut milk
• 3 tbsp fish sauce

METHOD

1. Preheat the oven to 200C/180C fan/Gasoline 6.
2. Unfold the aubergine chunks out on a baking tray, drizzle with vegetable oil and roast for 15-20 minutes or till cooked by.
3. In the meantime, make the curry base. Warmth the vegetable oil in a wok or massive frying pan over a medium warmth. Add the garlic and stir-fry for 2 minutes, being cautious to not burn it.
4. Add the curry paste and prepare dinner for 5 minutes, stirring always.
5. Stir within the lime leaves, coconut milk and fish sauce, scale back the warmth and simmer gently for 10-Quarter-hour, stirring often.
6. Whereas the curry is simmering, convey a saucepan of well-salted water to the boil. Add the potatoes and prepare dinner for 5 minutes, then add the corn and beans and prepare dinner for 3 minutes. Drain.
7. In case you are utilizing tofu, place on a baking tray and roast for about 10 minutes till golden, then add to the curry sauce. In case you are utilizing rooster, add to the curry sauce and prepare dinner for 10-Quarter-hour or till cooked by and tender. In case you are utilizing salmon and consuming now, add to the curry sauce and prepare dinner for 5 minutes or till simply cooked by. If freezing, take away the curry sauce from the warmth and simply add the salmon to the sauce, because the reheating course of will prepare dinner the salmon completely.
8. Stir all of the cooked greens into the curry sauce and add the lime zest and juice and the coriander. Season to style with soy sauce (if utilizing) or salt.
9. Garnish with the Thai basil, for those who like, earlier than serving.

TO FREEZE

Portion out the inexperienced curry combination into acceptable containers. Depart to chill, then seal, label and date earlier than freezing.

TO MICROWAVE AFTER FREEZING

Microwave on excessive for 3 minutes, then take away from the microwave and stir. Re-cover however don’t seal and microwave for an additional 5 minutes or till piping scorching. Depart to face for 3 minutes earlier than serving.

TO OVEN COOK AFTER FREEZING

Preheat the oven to 180C/160C fan/Gasoline 4. Uncover the ovenproof container after which cowl the highest with foil. Place on a baking sheet within the centre of the oven for 40-45 minutes or till piping scorching. Depart to face for 3 minutes earlier than serving.

Recipe from Freeze ByRuby, by Ruby Bell and Milly Bagot, printed by Mitchell Beazley (£16.99). Order your copy from books.telegaph.co.uk