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Easy Green Curry with Veggies & Tofu | Living Healthy in Seattle

Easy Green Curry with Veggies & Tofu

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 2
Ingredients Method

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

Method
 

  1. In a medium-small pot over medium-low heat, melt the coconut oil.
  2. Add the ginger and curry paste, slowly cooking and stirring for one minute.
  3. Stir in the coconut milk, followed by the sugar.
  4. Add the tofu, carrots, and bell pepper, then gently simmer for 10 minutes, stirring occasionally, until the carrots are cooked to desired softness.
  5. Remove from heat, then stir in the vinegar and tamari. Taste, and adjust ingredient amounts to your liking.
  6. Serve the curry in bowls over hot rice, then top with cilantro, Thai basil, roasted cashews, and red chili flakes, if you wish.