Green Curry with tofu

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Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

This vibrant and flavorful green curry tofu is a perfect vegetarian dish that’s both healthy and delicious. With tofu and a medley of vegetables including cauliflower, carrots, and broccoli, this curry is sure to satisfy your taste buds. Serve it over steamed rice.

Ingredients:

For the Green Curry Paste:

• 4 green chilies, deseeded and chopped (adjust to taste)

• 1 shallot, chopped

• 3 cloves garlic, chopped

• 1 tablespoon ginger, chopped

• 1 stalk lemongrass, chopped (or 1 tablespoon lemongrass paste)

• 1/4 cup fresh cilantro, including stems

• 1/4 cup fresh basil leaves

• Zest of 1 lime

• 2 tablespoons lime juice

• 1 teaspoon ground coriander

• 1 teaspoon ground cumin

• 1 teaspoon salt

• 1 tablespoon soy sauce

• 1 tablespoon water (if needed for blending)

For the Curry:

• 1 block firm tofu, drained and pressed

• 1 tablespoon vegetable oil (for curry)

• 1 small onion, finely chopped

• 3 cloves garlic, minced

• 1 tablespoon ginger, minced

• 1 can (400 ml) coconut milk

• 1 cup vegetable broth

• 1 tablespoon soy sauce

• 1 tablespoon brown sugar

• 1 small head of cauliflower, cut into small florets and julienned

• 2 medium carrots, julienned

• 1 small head of broccoli, cut into small florets

• 1 red bell pepper, julienned

• 1 tablespoon lime juice

• Fresh Thai basil or coriander , chopped (for garnish)

• Salt and pepper to taste

Instructions

Instructions

1. Prepare the Green Curry Paste:

• Combine all the green curry paste ingredients in a blender or food processor.

• Blend until smooth, adding a little water if necessary to achieve a paste-like consistency. Set aside.

2. Prepare the Tofu:

• Cut the tofu into 1-inch cubes and set aside.

3. Make the Curry:

• In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium heat.

• Add the chopped onion and sauté until translucent, about 3 minutes.

• Add the garlic and ginger and sauté for another 1-2 minutes until fragrant.

• Add 2-3 tablespoons of the homemade green curry paste (adjust to taste) and cook for 1-2 minutes until the paste is well incorporated and fragrant.

4. Add Liquids:

• Pour in the coconut milk and vegetable broth, stirring to combine.

• Add the soy sauce and brown sugar, stirring until the sugar dissolves.

• Bring the mixture to a simmer.

5. Add Vegetables:

• Add the cauliflower, carrots, broccoli, and bell pepper to the curry.

• Simmer for about 10 minutes, or until the vegetables are tender but still crisp.

6. Combine and Season:

• Add the tofu to the curry and stir to combine.

• Simmer for another 2-3 minutes to heat the tofu through.

• Stir in the lime juice and adjust seasoning with salt and pepper to taste.

7. Serve:

• Serve the green curry tofu over steamed rice or with warm naan bread.

• Garnish with fresh Thai basil or cilantro.

Chef Brooke Silk's Notes:

Adjusting Heat: The level of heat can be adjusted by adding more or fewer green chilies to the paste. Taste the paste and adjust accordingly.

Vegetable Prep: To julienne the vegetables, slice them into thin matchstick-sized pieces. This not only looks appealing but also ensures they cook evenly.

Tofu Pressing: Pressing the tofu removes excess moisture, allowing it to absorb more flavors from the curry sauce. You can press tofu by wrapping it in paper towels and placing a heavy object on top for 15-20 minutes.

Coconut Milk: For a richer curry, use full-fat coconut milk. Light coconut milk will result in a thinner sauce.

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