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From our Popular Recipe results for Thai Green Curry Recipe
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Thai Green Curry with Vegetables and Tofu
Thai Green Curry With Vegetables And Tofu
Ingredients
Makes 4 Servings
- 2 teaspoons thai green curry paste
- 1 14-ounce can coconut milk, light or regular (about 1¾ cups)
- 1½ cups vegetable broth or reconstituted bouillon
- 1 small slice lemon
- 2 to 3 tablespoons thai fish sauce or soy sauce
- ½ medium red or yellow onion, diced
- 1 small yellow crookneck or summer squash, cut into ½-inch-thick slices
- 1 small zucchini, cut into ½-inch-thick slices
- 2 heaping cups cauliflower florets
- 2 heaping cups chopped broccoli
- 1 medium carrot, diced
- ½ pound small white mushrooms
- half a medium red bell pepper, diced
- ½ pound firm tofu, cut into ½-inch cubes
- 1/3 cup minced fresh cilantro
Method
- Put the curry paste in a medium-large saucepan, add the coconut milk and broth or bouillon, and whisk until smooth
- Add the lemon slice
- Set the pan over high heat and bring the mixture to a boil
- Then turn the heat all the way down to the lowest possible setting and simmer gently, stirring occasionally, for 15 minutes
- Between stirrings, keep the pan partially covered
- About 10 minutes into the simmering, remove and discard the lemon slice
- Stir in the fish sauce or soy sauce, along with all the vegetables and the tofu
- Bring it back to a boil
- Then once again turn the heat all the way down to the lowest possible setting
- Simmer, partially covered, for about 10 minutes, or until the vegetables are just tender
- Stir in the cilantro at the very last minute, and serve hot, over rice
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