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Vegetarian Thai Green Curry

Name: Vegetarian Thai Green Curry
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 14 oz Extra-firm tofu, cubed; 3 tbsp Thai green curry paste; 14 oz Coconut milk, full fat; 1 whole Red bell pepper, sliced; 1 whole Zucchini, sliced; 2 tbsp Soy sauce or Tamari; 1 tbsp Brown sugar; 1 tbsp Coconut oil; 0.25 cup Fresh Thai basil leaves; 4 servings Cooked Jasmine rice

A fragrant, mildly spicy Thai curry packed with crispy tofu, bell peppers, and zucchini, simmered in a rich coconut milk broth.

Prep 15 minCook 20 minTotal 35 min4 servingsmedium

vegetarianvegangluten-freethaispicy

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Ingredients

Extra-firm tofu, cubed14 oz
Thai green curry paste3 tbsp
Coconut milk, full fat14 oz
Red bell pepper, sliced1 whole
Zucchini, sliced1 whole
Soy sauce or Tamari2 tbsp
Brown sugar1 tbsp
Coconut oil1 tbsp
Fresh Thai basil leaves(optional)0.25 cup
Cooked Jasmine rice4 servings

Instructions

1
Press the tofu with a paper towel to remove excess moisture, then cut into bite-sized cubes.
2
Heat coconut oil in a large pan or wok over medium-high heat. Add the tofu cubes and fry until golden brown on all sides. Remove and set aside.
3
In the same pan, add the green curry paste and sauté for 1 minute to release the aromatics.
4
Slowly pour in the coconut milk, whisking to combine with the curry paste.
5
Add the sliced red bell pepper and zucchini to the pan. Bring to a simmer and cook for 5-7 minutes until the vegetables are tender-crisp.
6
Stir in the soy sauce and brown sugar. Return the cooked tofu to the pan and simmer for another 2 minutes.
7
Remove from heat, stir in the fresh Thai basil leaves, and serve warm over cooked jasmine rice.

Nutrition

Estimated, per serving

420kcal

Calories

12g

Protein

45g

Carbs

18g

Fat

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