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.