I was in a clean out the fridge kind of mood so I decided to whip up this easy peasy curry.
Really you can add whatever veg you’d like (within reason of course, no celery please) and protein…
Although you already know tofu is my go-to when it comes to Thai curries.
And if you don’t know, now you know! ha
If I’m going to be completely honest a red curry with peanut butter is my all-time fave (because peanut butter) although this lighter green variety works in a pinch.
All you have to do is get some fresh ginger sizzling in a bit of unrefined coconut oil with your convenient green curry paste, then stir in creamy coconut milk, coconut palm sugar for a hint of sweetness, cubed firm tofu, sliced carrots, and colorful bell peppers.
Simmer simmer simmer until hot and thicc, then remove from heat and add a glug of rice vinegar for that tang, plus pleasantly salty tamari.
Ladle into bowls filled with steamy fuffy rice…
And top it all off with herbaceous cilantro, Thai basil, roasted cashews + a hit of chili flake.
Bam! Slurp that curry up.
Unless you have others in your presence of course.
Manners, you know.
P.S. Have broccoli and zucchini on hand? Sub in those players for the carrots and bells. Perhaps you want to add a handful of fresh baby spinach to the team as well. We got options.
P.P.S. I tend to use lite/light coconut milk for a less rich curry, although you are more than welcome to use the full-fat variety for a truly creamy dreamy experience.
P.P.P.S. As always taste and adjust the ingredient amounts to suit your needs. I don’t know what your taste buds are capable of, that’s on you boo.
Easy Green Curry with Veggies & Tofu
Ingredients
Curry
- 1/2 teaspoon unrefined coconut oil
- 1 teaspoon minced fresh ginger
- 1 1/2 to 2 tablespoons green curry paste (I use Thai Kitchen)
- 14 ounce can lite coconut milk
- 1/2 to 1 teaspoon coconut palm sugar
- 1 cup medium-small cubes firm tofu (excess liquid pressed out)
- 1/2 cup sliced carrots
- 1/2 cup sliced bell pepper (I used red, orange, and yellow)
- 1 teaspoon rice vinegar (or to taste)
- 1 teaspoon less sodium tamari (or to taste)
Serve over
- Cooked short grain brown or white rice
Toppings
- Fresh cilantro
- Thai basil
- Salted roasted cashews
- Red chili flakes
Instructions
- In a medium-small pot over medium-low heat, melt the coconut oil.
- Add the ginger and curry paste, slowly cooking and stirring for one minute.
- Stir in the coconut milk, followed by the sugar.
- Add the tofu, carrots, and bell pepper, then gently simmer for 10 minutes, stirring occasionally, until the carrots are cooked to desired softness.
- Remove from heat, then stir in the vinegar and tamari. Taste, and adjust ingredient amounts to your liking.
- Serve the curry in bowls over hot rice, then top with cilantro, Thai basil, roasted cashews, and red chili flakes, if you wish.