There’s something so deliciously complex about green curry. It’s sweet, creamy, and aromatic. Even better, it doesn’t have to be difficult to make and the at-home version is much better for you. There are so many variations, from which type of protein you add (if any!) to the vegetables you can use.
When I picked up my 3rd week of my CSA with Gruber Farm, I admired all the greens!
In this week’s box were bok choy, kale, spring onions, lettuce, snow peas, broccoli, and strawberries. I immediately knew that I should make green curry for dinner.
Thai Green Curry Tofu & Vegetables
- 2-3 tbsp. green curry paste
- 1 tbsp. brown sugar
- 1 can light coconut milk
- 1/2 block of tofu, cut into bite-sized cubes
- 1 medium onion, chopped
- 1 bok choy, leaves separated and stems cut into bite-sized pieces
- 1/2 pound fresh snow peas
- 1 small head of broccoli, cut into bite-sized pieces
- handful of fresh basil leaves
- juice of 1 lime
- In a small bowl, whisk together the green curry paste, brown sugar, and coconut milk. Add to a large saute pan and bring to a boil over medium-high heat.
- Add tofu and vegetables, then reduce heat to low. Simmer for 10 minutes or until vegetables have softened.
- Add basil leaves and squeeze lime juice on top, then simmer for an additional minute. Remove from heat and serve over rice or couscous.
For a short list of ingredients, this curry is very flavorful. The basil and lime juice give it a nice finish. The most difficult part of the recipe is chopping the veggies, so grab your sous chef and get in the kitchen!
Do you prefer red, yellow, or green curry? With which protein and vegetables?