Preparing Spicy Green Curry with Tofu safely

It's very important to arrange food safely to help stop harmful micro organism from spreading and rising. You may take some steps to assist protect yourself and your family from the spread of dangerous micro organism.
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Wash your palms

Your arms can simply spread micro organism around the kitchen and onto meals. It's vital to always wash your arms totally with soap and heat water:

earlier than starting to put together meals
after touching uncooked food reminiscent of meat, poultry and vegetables
after going to the toilet
after touching the bin
after touching pets

Don't forget to dry your hands completely as properly, as a result of wet fingers unfold bacteria extra simply.
Preserve worktops clean

Before you start making ready food, it’s important worktops, kitchen utensils and chopping boards are clean. In the event that they’ve been touched by raw meat, poultry, eggs or greens you will need to clean them completely.

It is best to change dish cloths and tea towels frequently to keep away from any bacteria growing on the fabric.


Spicy Green Curry with Tofu
Spicy Green Curry with Tofu

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We hope you got insight from reading it, now let’s go back to spicy green curry with tofu recipe. You can cook spicy green curry with tofu using 12 ingredients and 6 steps. Here is how you achieve that.

The ingredients needed to prepare Spicy Green Curry with Tofu:
  1. Take Canola Oil
  2. Use Green Curry Paste
  3. Take Japanese Eggplant (Cut into 1in pieces)
  4. Provide Shelled Edamame
  5. You need Canned Chickpeas (Rinsed and Drained)
  6. You need Green Beans (Trimmed and Halved)
  7. Prepare Blocks Firm Tofu (Cut into cubes)
  8. Use Unsweetened Coconut Milk
  9. Take Brown Sugar
  10. You need Fish Sauce
  11. Take Red Thai Chili Peppers (Sliced)
  12. Use Fresh Cilantro
Instructions to make Spicy Green Curry with Tofu:
  1. In a large pot over medium-high heat, add the oil and curry paste. Cook, stirring often, until fragrant. About 3-5 minutes.
  2. Add the Eggplant, stir well, add 1 Cup water. Reduce heat to medium, cover, and cook until eggplant is just tender. About 10 minutes.
  3. Add the edamame, chickpeas, and green beans. Cover and cook until the green beans are tender. About 10 minutes.
  4. Add the tofu, coconut milk, brown sugar, fish sauce,and chiles. Summer, uncovered, until slightly thickened. About 20 minutes.
  5. Season to taste with salt. Cook until the curry is thickened. About 10 minutes. Serve topped with Cilantro.
  6. 679 Calories, 27g protein, 53g carbs (10g fiber), 41 g fat.

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