Vegetable Thai Green Curry
Vegetable Thai Green Curry is a sweet, spicy, and fragrant dish with vegetables, tofu, and Thai basil leaves prepared in a green coconut curry sauce.
Servings: 4 servings
Equipment
Ingredients
for tofu
- 1/2 tbsp avocado oil
- 8 ounces extra firm tofu, cut into 1-inch cubes
for Thai Green Curry
- 1/2 tbsp avocado oil
- 1 cup shiitake mushrooms, sliced
- 2 tbsp coconut milk for sauteing green paste
- 3 1/2 tbsp Thai green curry paste I like Maesri
- 400 ml canned coconut milk
- 1/2 cup carrots, sliced
- 1/2 cup zucchini, 1-inch slices
- 1/2 medium red bell pepper
- add sauteed tofu
- 1 cup baby corn rinsed & drained
- 1 tbsp fish sauce vegan sauce available now, or use soy sauce
- 1 tbsp coconut sugar
- 5 kaffir lime leaves
- 1/4 cup Thai basil leaves
- 1/4-1/2 cup water
Instructions
Prep
- Slice the shiitake mushrooms, red bell peppers, and zucchini. I used store-bought organic carrot chips that come in a bag, or you can slice carrots. Set aside baby corn.
- Drain the tofu, wrap it in a few paper towels, and press it to remove access water.
Saute Tofu
- Cube the tofu into 1-inch cubes.
- Add the tofu to a seasoned castiron skillet on low-medium heat. Lightly saute the tofu and cook for a couple of minutes.
- This is what you should have. Again, cook the tofu for just a couple of minutes.
Cook
- Heat up a dutch castiron on medium heat, once hot, add oil followed by shiitake mushrooms. Cook for about 1 minute.
- Add a splash of coconut milk (we will be using the remainder of the canned coconut milk later). Let it warm up for 30 seconds.
- Now add green curry paste.
- Saute for another 30 seconds with the shiitake mushrooms.
- Add the remaider of the coconut milk. Stir well.
- Cover and cook for 2 minutes on low-medium heat.
- This is what you should have.
- Add the veggies - zucchini, carrots, and red bell peppers.
- Stir the veggies into the sauce.
- Cover and cook for 2 minutes.
- Add tofu and baby corn.
- Add coconut sugar and fish sauce.
- Add kafir lime leaves. Stir.
- Add Thai basil leaves. Add water at this time and stir.
- Stir. Let the Thai Green Curry sit for about 15 minutes before serving. This allows the flavors to marry together.
- Garnish with Thai red chilies and Thai basil leaves. Enjoy with brown jasmine rice, white jasmine rice, or quinoa.
Notes
- for vegan - use vegan fish sauce.
Nutrition
Calories: 415kcal | Carbohydrates: 31g | Protein: 11g | Fat: 31g | Saturated Fat: 23g | Sodium: 430mg | Potassium: 803mg | Fiber: 7g | Sugar: 13g | Vitamin A: 5481IU | Vitamin C: 30mg | Calcium: 69mg | Iron: 3mg