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Thai Green Curry w/ Tofu
A spicy and flavorful Thai green curry made with tofu, vegetables, and coconut milk.
Cuisine: Thai // Difficulty: medium // Preparation time: 15min // Cooking time: 25min // Total servings: 4 // Author: Sasho
Ingredients▲
- 400 g firm tofu
- 50 g Thai green curry paste
- 400 ml coconut milk
- 15 ml vegetable oil
- 1 red bell pepper
- 1 zucchini
- 100 g snow peas
- 10 g fresh basil
- 1 lime
Instructions▲
- Press and drain tofu for 20 minutes, then cut into cubes.
- Heat vegetable oil in a large pan over medium heat.
- Add Thai green curry paste to the pan and cook for 1-2 minutes, or until fragrant.
- Add coconut milk to the pan, stirring well to combine with the curry paste.
- Add tofu, red bell pepper, zucchini, and snow peas to the pan.
- Bring the mixture to a gentle simmer and cook for 15-20 minutes, or until the vegetables are tender.
- Stir in the fresh basil and cook for an additional 1-2 minutes.
- Serve the curry over steamed rice or noodles, garnished with lime wedges.
Labels:
dinner, vegan, tofu, Thai, curry
Storage:
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Freeze in an airtight container for up to 1 month.
- Reheater: Reheat in a pan or microwave until warmed through.
Notes:
- You can customize the spiciness of this curry by adjusting the amount of Thai green curry paste. To make it milder, use less paste; for more heat, use more paste.