Vegan Thai Green Curry
Servings:
This has been added to your mealplan
Ingredients
Instructions
Nutrition
| 400 g | Tofu | (extra firm) |
| 1 | Courgettes | |
| 2 | Chili peppers | |
| 1 | Bell peppers | |
| 2 tbsp | Lime juice | |
| 700 g | Brown rice | |
| 2 tbsp | Ginger | |
| 2 stalks | Lemongrass | (minced) |
| 18 g | Basil | |
| 5 cloves | Garlic | |
| 8 | Lime leaves | |
| 1.5 tbsp | Soy sauce | |
| 1 tbsp | Brown sugar | |
| 240 ml | Vegetable stock | |
| 800 ml | Coconut milk | |
| 3 tbsp | Rapeseed oil | |
| 5 tbsp | Green curry paste |
- Chop the pressed tofu into ~ ¾ inch (2 cm) cubes. Position the cubes together on a cutting board. Now sprinkle a few pinches of salt on the cubes. Heat oil in a 12-inch nonstick frying pan over medium-high heat. When the oil is hot, pan-fry the tofu until golden brown on the bottom, about 5 to 6 minutes. Take a minute or two to carefully flip each piece with a thin spatula. Cook on the second side until golden brown on the bottom, about 4 to 5 minutes. The sides won’t be fried but the crunchy-soft texture combo is great in the curry. Transfer tofu to a paper towel lined surface to absorb oil. Push tofu pieces together and sprinkle with salt.
- Heat a deep 12-inch sauté pan or medium Dutch oven over medium-high heat. Once hot, add about 4 tablespoons of the coconut milk. Let it bubble and sizzle, and cook until the oil starts to separate from the milk, 1 ½ to 2 minutes. If it doesn’t really separate, don't worry (depends on the brand).
- Add curry paste, garlic, ginger, and lemongrass. Cook, stirring frequently, for 3 minutes, until it starts to dry out a bit. The curry paste might sputter so stand back. If the paste sticks, deglaze with a splash of water.
- Pour in rest of the coconut milk. Add lime leaves, sugar, and soy sauce, and stir. Bring to a rapid simmer and cook for 3 to 4 minutes, or until it just starts to thicken. Add vegetables and broth. Stir to submerge the veg (it's okay if not totally submerged). Partially cover the pan and bring to a rapid simmer, and cook for 6 to 8 minutes, or until the veg is tender but still crisp.
- Add in the pan-fried tofu. Taste, adding more soy sauce or sugar as needed. If you used lime leaves, remove them; if not, add a squeeze of lime juice. Stir in Thai basil. Flavors will meld and mellow a bit after 15-20 min. Serve over rice and garnish with extra basil and mild red chiles, if using.
Fat:
56g
Saturates:
36g
Sugars:
12.2g
Protein:
23.2g
Carbs:
131g
Fiber:
10.6g
90.6%
Calories
132.3%
Carbs
27.3%
Protein
140%
Fat
42.4%
Fiber