Description
A flavorful Thai green curry with tofu, vegetables, and aromatic spices.
Ingredients
Scale
- 1 block firm tofu (14 oz), cubed
- 2 tbsp Thai green curry paste
- 1 can coconut milk (13.5 oz)
- 1 cup mixed vegetables (bell peppers, bamboo shoots, green beans)
- 1 tbsp vegetable oil
- 1 tbsp brown sugar
- 1 tbsp fish sauce (or soy sauce for vegetarian)
- 1/2 cup fresh basil leaves
- 1 lime, juiced
Instructions
- Heat oil in a pan over medium heat. Add tofu and cook until golden brown. Remove and set aside.
- In the same pan, add curry paste and cook for 1 minute until fragrant.
- Pour in coconut milk and stir well. Add sugar and fish sauce.
- Add vegetables and simmer for 5 minutes until tender.
- Return tofu to the pan and cook for 2 more minutes.
- Stir in basil and lime juice. Serve hot with rice.
Notes
- Adjust spice level by adding more or less curry paste.
- Use tamari or coconut aminos for a gluten-free option.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Main Course
- Method: etopetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 8g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 16g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 0mg