July 3, 2011

Vegetable Green Curry


I love curry. All curries. Last night I opted for Thai green curry cut with rich coconut milk and covering pan-browned tofu and loads of summer vegetables.


I used super firm, high protein tofu. I like it better than regular extra firm tofu because it comes vacuum packed as opposed to swimming in a container of water so it’s less messy to deal with. Also, it has a great, non-squishy texture that holds up well when cooked. If you’re not into tofu you could use fish or shrimp, chicken, beef, or just vegetables – really anything. On that note, you can use any veggies as well. This a great “clean out the fridge” recipe.



Marinade for tofu -

1 Tbs fresh lime juice

1 Tbs brown sugar

1 Tbs rice wine vinegar

1 Tbs soy sauce

1 tsp fresh ginger, grated or finely minced

1 tsp chili flakes (or to taste)

1 clove garlic, minced

Curry -

2 Tbs canola oil, divided

10 oz super firm tofu, cut into 1” x 1/2” strips

1 small onion, sliced

1/2 red bell pepper, cut into 1” pieces

1/2 green bell pepper, cut into 1” pieces

4 scallions, cut into 1” pieces

1 small crown of broccoli, cut into florets

5 spears of asparagus, cut into 1” pieces

2 cloves of garlic, minced

2-3 Tbs green curry paste (taste and then add more if needed)

1 can coconut milk

1 cup water

the juice of 1 lime

1 Tbs brown sugar

1 tsp chili flakes (or to taste)

salt to taste


Note: Curry paste varies greatly in heat and salt content, even within the same brand. Start with a little and add more to taste.

Mix all marinade ingredients in a small bowl. Add tofu, stir and set aside for at least 30 minutes and up to 24 hours.

Heat 1 tablespoon of oil in a large skillet over medium-high heat. Remove tofu from marinade and cook in hot oil until browned on both sides. Remove tofu from pan.

Add second tablespoon of oil to pan. Add vegetables to pan and cook until onions are barely translucent, 3-4 minutes.

Add curry and garlic to pan. Cook, stirring constantly, for 1 minute. Stir in coconut, water, lime juice, brown sugar, chili flakes and salt. Add tofu back to pan. Bring mixture to a boil and reduce to simmer. Taste for salt and spiciness. Add salt or curry as needed. Cook until vegetables are cooked through and sauce has thickened slightly.  Serve over jasmine rice.


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