Thai Green Curry with Tofu and Vegetables [ 35 min ]
This Thai Green Curry with Tofu and Vegetables is a feast for both the eyes and palate. The vibrant colors and aromatic spices come together to create a dish that's as nutritious as it is delicious. This curry is perfect for those nights when you want a quick, wholesome meal that's bursting with flavor. Serve it over jasmine rice or with rice noodles for a complete, satisfying meal that's sure to become a favorite in your household.
Ingrédients
- 2 tablespoons green curry paste
- 1 tablespoon vegetable oil
- 1 can coconut milk (400 ml)
- 1 cup vegetable broth
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 1 block block firm tofu, drained and cubed
- 1 red red bell pepper, sliced
- 1 cup broccoli florets
- 1 medium carrot, sliced
- 1 cup snap peas
- 1/2 cup bamboo shoots (canned), drained
- 1/4 cup fresh basil leaves, chopped
- 1 tablespoon lime juice
- 1/4 teaspoon salt (optional)
Instructions
- Heat the vegetable oil in a large pan over medium heat.
- Add the green curry paste and sauté for 2-3 minutes until fragrant.
- Pour in the coconut milk, vegetable broth, soy sauce, and sugar. Stir to combine.
- Bring the mixture to a gentle boil, then reduce heat and let it simmer for 5 minutes.
- Add the tofu cubes, red bell pepper, broccoli, carrot, snap peas, and bamboo shoots.
- Simmer for another 10-12 minutes until the vegetables are tender.
- Stir in the lime juice and fresh basil leaves. Adjust salt to taste if needed.
- Serve hot with jasmine rice or rice noodles.
Nutrition
Serving: 100gCalories: 280kcalCarbohydrates: 18gProtéines: 12gFat: 18gSucre: 6g
Tried this recipe?Let us know how it was!