Description
A creamy and fragrant Thai green curry loaded with fresh vegetables and tofu, perfect for a nourishing vegetarian meal.
Ingredients
2 tablespoons vegetable oil
3 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 bamboo shoots, drained
2 tablespoons soy sauce
1 tablespoon 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 bamboo shoots.
Simmer for 15 minutes, until vegetables are tender.
Stir in soy sauce and brown sugar, adjusting to taste.
Serve hot over jasmine rice, garnished with fresh basil.
- Prep Time: 15 minutes
- Cook Time: 20 minutes