Description
A creamy and fragrant Thai green curry loaded with fresh vegetables and tofu, perfect for a wholesome vegetarian dinner.
Ingredients
1 tablespoon vegetable oil
2 tablespoons Thai green curry paste
1 can (14 oz) coconut milk
1 cup vegetable broth
1 block firm tofu, cubed
1 cup green beans, trimmed
1 red bell pepper, sliced
1 zucchini, sliced
1 cup snap peas
1 tablespoon soy sauce
1 teaspoon brown sugar
Fresh basil leaves for garnish
Cooked jasmine rice, to serve
Instructions
Heat oil in a large pan over medium heat.
Add green curry paste and sauté for 1-2 minutes until fragrant.
Pour in coconut milk and vegetable broth, stirring to combine.
Add tofu, green beans, bell pepper, zucchini, and snap peas.
Season with soy sauce and brown sugar.
Simmer for 15 minutes until vegetables are tender and sauce thickens slightly.
Serve hot over jasmine rice and garnish with fresh basil leaves.
- Prep Time: 15 minutes
- Cook Time: 20 minutes