Description
A delicious and creamy green curry with tofu and fresh vegetables.
Ingredients
Scale
- 14 oz firm tofu, pressed and cubed
- 1 can (13 oz) full-fat coconut milk
- 3 tbsp green curry paste
- 1 cup bell peppers, chopped
- 1 cup carrots, sliced
- 1 cup snap peas
- 1/4 cup fresh basil leaves
- Juice of 1 lime
- 2 tbsp low-sodium soy sauce
- 1 tbsp brown sugar
- 1 cup vegetable broth
Instructions
- Press the tofu between paper towels to remove excess moisture.
- Heat oil in a large pan over medium heat; sauté minced garlic and ginger until fragrant.
- Stir in green curry paste for 2-3 minutes until aromatic.
- Add coconut milk and vegetable broth; mix until smooth.
- Incorporate cubed tofu and mixed vegetables; simmer for 10-15 minutes until veggies are tender.
- Before serving, stir in fresh basil and lime juice.
Notes
- Adjust the amount of green curry paste to taste for spiciness.
- This dish pairs well with rice or quinoa.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 0mg