Thai Green Curry with Tofu and Yardlong Beans

Instructions

1. Cook the rice.
2. Cut the tofu into cubes and coat them with the cornstarch.
3. Finely dice the onion and grate the garlic and ginger.
4. Wash the yardlong beans and cut them into pieces about 7 cm long, trimming the ends generously.
5. Mix the light soy sauce, fish sauce, oyster sauce and brown sugar into a smooth sauce.
6. Heat the oil in a pan or wok over medium heat and fry the tofu until lightly golden. Remove it from the pan and set aside.
7. Add the onion, garlic, ginger and green curry paste to the pan or wok and fry gently until fragrant.
8. Pour in the coconut milk and the prepared sauce and bring to a gentle boil.
9. Add the yardlong beans and cook for about 5 minutes.
10. Meanwhile, wash and chop the coriander, cutting the stems more finely than the leaves. Reserve a few leaves for garnish.
11. Turn off the heat.
12. Return the tofu to the curry together with the coriander, stir gently and allow it to rest for about 2 minutes.
13. Stir in the juice of the two limes. Before juicing them, cut one slice from each lime for garnish.
14. Serve the Thai green curry with the rice and garnish with the reserved coriander leaves and lime slices.