Spicy Thai-Inspired Green Curry with Tofu & Vegetables
If you're in the mood for something vibrant and full of flavor, this Spicy Thai-Inspired Green Curry is just what you need. Bursting with fresh vegetables, silky tofu, and a spicy
3Prep min
3Cook min
35Total min
3Serves
If you're in the mood for something vibrant and full of flavor, this Spicy Thai-Inspired Green Curry is just what you need. Bursting with fresh vegetables, silky tofu, and a spicy green curry paste, it's a dish that will transport your taste buds straight to Thailand. Perfect for a weeknight dinner or impressing friends at a dinner party. This recipe showcases the perfect balance of heat and creaminess, with tender tofu soaking up the delicious curry sauce. Whether you're a fan of spicy foods or just looking to try something new, this dish is sure to be a hit at your table. A Burst of Color and Flavor This dish brings together an array of vibrant vegetables like red bell peppers, green zucchini, and fresh broccoli, making it not just a feast for the taste buds, but also for the eyes. The v
Ingredients
- 14 oz firm tofu, drained and cubed
- 1 tablespoon vegetable oil
- 1 onion, sliced
- 2 garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- 1 bell pepper, sliced
- 1 zucchini, sliced
- 1 cup broccoli florets
- 1 can (14 oz) coconut milk
- 2-3 tablespoons green curry paste (adjust to taste)
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- Fresh basil leaves for garnish
- Cooked jasmine rice for serving
Instructions
- Prepare the Tofu: Press the tofu to remove excess moisture, then cut it into cubes.
- Sauté Aromatics: In a large skillet, heat the vegetable oil over medium heat. Add the sliced onion, garlic, and ginger, and sauté until fragrant and the onion is translucent.
- Add Vegetables: Toss in the bell pepper, zucchini, and broccoli. Stir-fry for about 5 minutes until the vegetables are tender-crisp.
- Incorporate Tofu: Gently add the cubed tofu to the skillet, stirring carefully to combine without breaking the tofu.
- Create the Curry Sauce: Pour in the coconut milk, and add the green curry paste. Stir until the curry paste is fully incorporated and simmer for 10 minutes, allowing the flavors to meld.
- Season: Stir in the soy sauce and lime juice, adjusting seasoning to taste.
- Serve: Ladle the curry over bowls of jasmine rice and garnish with fresh basil leaves before serving.
