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Gallery Thai Green Curry with Tofu and Vegetables Recipe Summary Servings: 4
Ingredients Ingredient Checklist 2 tablespoons vegetable oil 4 garlic cloves, minced 3 tablespoons Green Curry Paste for Thai Tofu and Vegetables 8 ounces green beans or Chinese long beans, trimmed and cut diagonally into 1 1/2-inch pieces 1 pound zucchini (about 2 medium), cut into 1/2-by-2-inch sticks 3/4 cup homemade or low-sodium store-bought chicken stock 1/4 cup canned unsweetened coconut milk 3 fresh or frozen kaffir lime leaves 2 tablespoons Asian fish sauce 1 teaspoon palm or granulated sugar 1 tablespoon fresh lime juice 1 package (14 ounces) extra-firm tofu, drained and cut into 3/4-inch cubes 4 cups cooked jasmine or basmati rice, for serving Fresh purple, Thai, or regular basil leaves; fresh bean sprouts; and lime wedges, for garnish
Cook’s Notes To make this dish vegetarian, use vegetable stock instead of chicken stock.
Gallery Thai Green Curry with Tofu and Vegetables
Recipe Summary Servings: 4
Gallery
Thai Green Curry with Tofu and Vegetables
Thai Green Curry with Tofu and Vegetables
Thai Green Curry with Tofu and Vegetables
Recipe Summary Servings: 4
Recipe Summary
Servings: 4
Servings: 4
4
Ingredients
Ingredients
- 2 tablespoons vegetable oil 4 garlic cloves, minced 3 tablespoons Green Curry Paste for Thai Tofu and Vegetables 8 ounces green beans or Chinese long beans, trimmed and cut diagonally into 1 1/2-inch pieces 1 pound zucchini (about 2 medium), cut into 1/2-by-2-inch sticks 3/4 cup homemade or low-sodium store-bought chicken stock 1/4 cup canned unsweetened coconut milk 3 fresh or frozen kaffir lime leaves 2 tablespoons Asian fish sauce 1 teaspoon palm or granulated sugar 1 tablespoon fresh lime juice 1 package (14 ounces) extra-firm tofu, drained and cut into 3/4-inch cubes 4 cups cooked jasmine or basmati rice, for serving Fresh purple, Thai, or regular basil leaves; fresh bean sprouts; and lime wedges, for garnish
Directions
Heat oil in a large saute pan over medium heat until hot but not smoking. Add garlic; cook, stirring, until just starting to brown, 1 to 2 minutes. Add curry paste; cook, stirring, until fragrant, about 1 minute. Add the green beans and zucchini; cook, stirring, until starting to soften, about 5 minutes.
Stir in stock, coconut milk, and lime leaves. Bring to a simmer; cook, stirring occasionally, until liquid is slightly thickened, about 6 minutes. Stir in fish sauce, sugar, and lime juice. Simmer 1 minute.
Stir in the tofu, and reduce heat to medium-low. Cover, and cook until vegetables are tender and tofu is heated through, about 4 minutes. Serve immediately over rice, garnished with basil, bean sprouts, and lime wedges.
Cook’s Notes To make this dish vegetarian, use vegetable stock instead of chicken stock.
Cook’s Notes
To make this dish vegetarian, use vegetable stock instead of chicken stock.
Reviews
Add Rating & Review
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All Reviews for Thai Green Curry with Tofu and Vegetables
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Thai Green Curry with Tofu and Vegetables
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
