Coconut Green Curry with Tofu and Fresh Vegetables
Looking for a vibrant and flavorful dish that packs a punch? This Coconut Green Curry with Tofu and Fresh Veggies is exactly what you need. It's a delightful combination of creamy coconut milk, aromatic green curry paste, and a medley of colorful vegetables, all coming together to create a dish that's both satisfying and nourishing. This recipe allows you to customize the vegetables based on your preferences or what's in season, making it versatile and perfect for any occasion. Whether you're a tofu lover or just exploring plant-based meals, this dish is a wonderful way to experience the deliciousness of Thai cuisine.
Ingredients
- 1 block firm tofu, pressed and cubed
- 1 tablespoon vegetable oil
- 2 tablespoons green curry paste
- 1 can (14 oz) coconut milk
- 1 cup vegetable broth
- 1 red bell pepper, sliced
- 1 cup broccoli florets
- 1 cup snap peas
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- Fresh basil leaves for garnish
- Cooked rice or quinoa for serving
Instructions
- Prepare the Tofu: Press the tofu to remove excess moisture, then cut it into cubes.
- Sauté the Tofu: In a large pan, heat the vegetable oil over medium heat. Add the tofu cubes and cook until golden brown on all sides. Remove and set aside.
- Cook the Curry: In the same pan, add the green curry paste and sauté for 1-2 minutes until fragrant. Pour in the coconut milk and vegetable broth, stirring to combine.
- Add Vegetables: Bring the mixture to a simmer, then add the sliced bell pepper, broccoli, and snap peas. Cook for about 5-7 minutes, until the vegetables are tender but still vibrant.
- Combine and Season: Return the cooked tofu to the pan. Stir in soy sauce and lime juice, adjusting seasoning to taste.
- Serve: Remove from heat and garnish with fresh basil leaves. Serve hot over cooked rice or quinoa.
Cook’s tips
- Press the tofu well to remove excess water, ensuring it gets crispy.
- Use full-fat coconut milk for a richer, creamier curry.
- Add vegetables in order of cooking time: bell pepper and broccoli first, then snap peas at the end to keep them crisp.
- Taste and adjust seasoning: add more lime juice for brightness or soy sauce for saltiness.
- Serve immediately over rice or quinoa to enjoy the best texture.
Substitutions
- Use chickpeas or tempeh instead of tofu for a different protein.
- Swap snap peas with green beans or snow peas.
- Use red curry paste or yellow curry paste if you prefer a milder or different flavor.
- Replace soy sauce with tamari or coconut aminos for a gluten-free option.
- Add mushrooms or zucchini for extra vegetables.
Storage & reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or broth if the sauce thickens too much.
Frequently asked questions
Can I make this curry ahead of time?
Yes, you can prepare the curry a day in advance, but it's best to add the tofu and vegetables just before serving to keep them from getting too soft.
Is this recipe gluten-free?
It can be if you use tamari or coconut aminos instead of soy sauce, and ensure the curry paste is gluten-free.
What can I serve with this curry?
It's delicious over jasmine rice, brown rice, or quinoa. You can also serve it with naan or rice noodles.
How do I make it spicier?
Add more green curry paste or a sliced chili pepper when sautéing the paste.
