Recipe: Thai green curry with tofu in 4 simple steps
Thai green curry with tofu is a vibrant and flavorful dish that has its roots in Thailand. Known for its rich, creamy texture and a perfect blend of spices, this curry is a favorite among vegetarians and those looking to enjoy a hearty, plant-based meal. With tofu as the protein source, it's both nourishing and satisfying. So, let's get cooking.
Gather the following ingredients
To make this delightful curry, you'll need 200g firm tofu, 400ml coconut milk, two tablespoons green curry paste, one tablespoon soy sauce, one tablespoon sugar, one red bell pepper, one cup of broccoli florets, one zucchini, a handful of basil leaves, and salt to taste. For the garnish, get some lime wedges and fresh coriander.
Preparing the tofu
Start by pressing the tofu to remove excess water. Wrap it in a clean kitchen towel or paper towels, placing a heavy object on top for 15 minutes. Then, cut the tofu into cubes. Heat a pan over medium heat with some oil and fry the tofu until golden brown on all sides. Set aside on paper towels to drain any excess oil.
Making the curry paste blend
In a blender or food processor, mix the green curry paste with half of the coconut milk until it reaches a smooth consistency. This crucial step ensures the curry's flavors are evenly distributed throughout, making every spoonful rich and flavorful. It guarantees a consistent taste experience across the entire dish, enhancing the enjoyment of this traditional Thai green curry.
Cooking vegetables in curry
In a large pan or wok over medium heat, pour in your green curry paste mixture along with the remaining coconut milk, soy sauce, and sugar. Stir well until everything is combined and bring to a slight boil before adding your vegetables (bell pepper, broccoli florets, and zucchini). Let them cook for about five minutes or until they're tender but still crisp.
Combining tofu and final touches
Add the fried tofu cubes and basil leaves to your pan. Gently mix, ensuring the tofu is well coated with curry sauce. Taste for salt, adding if needed. Let it simmer for two minutes, then remove from heat. Serve hot, garnished with lime wedges and fresh coriander, alongside steamed rice or noodles for a genuine Thai experience at home.
