Steamed Vegetable Curry

Written and Posted By: Margie Babon


Kaffir lime leaves adds aroma and has light citrus flavour that is perfect to use in curry dishes. Try to use banana leaves to steam tofu and veggies to add extra flavour to the dish.



6 blocks firm tofu

Banana leaves

2 carrots, cut into thin slices

1 red bell pepper, cut into sticks

handful French beans

2 zucchini, cut into sticks

handful Bokchoy or small pechay

2 cups coconut milk

2 tbsp. Red curry paste

2 kaffir lime leaves

sea salt to taste


  1. Cut tofu blocks crosswise into 2 making triangle shape.
  2. Use heatproof dish that can fit the steamer then arrange banana leaves properly.
  3. Blanch carrots and pepper all the for 2 minutes in boiling water, then add sticks of zucchini and blanch for 30 seconds.
  4. Transfer the vegetables to the dish. Add slices of tofu arrange on top of the veggies.
  5. Add the remaining ingredients of kaffir leaves, red curry paste, sea salt and coconut milk.
  6. Bring over the steamer and steam 15-20 minutes.
  7. Best served with rice.


Use heat proof dish that can fit the bamboo steamer


You can also use aluminum square dish that can fit the steamer. Make sure to use banana leaves as it adds more flavour to the dish.




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