/gheeː peaː teaː/
Servings: 4 | 40 minutes | 550 kcal
The Thai Green Curry, known as 'Gaeng Kiaw Wan' in Thailand, was traditionally made with meat. However, the recipe has evolved over time, accommodating tofu as a popular vegan alternative. The Jasmine rice, native to Thailand, is renowned for its fragrant aroma and soft, sticky texture, making it a perfect match for the rich green curry.
During a culinary exploration in Thailand, I discovered a street-side restaurant serving the most divine vegan green curry. Inspired, I recreated this dish with tofu for a hearty and fulfilling meal.
Ingredients
- 200 grams Firm tofu
- 2 teaspoons Green curry paste
- 400 ml Coconut milk
- 2 cups Mixed vegetables
- 1 cup Jasmine rice
- 1 pieces Lime
- A handful grams Fresh coriander
Instructions
- Start by pressing the tofu for at least 15 minutes to remove excess water.
- In a large pan, heat some oil over medium heat. Add the tofu and cook until golden brown. Remove and set aside.
- In the same pan, add the green curry paste and cook for a minute to release the flavors. Then pour in the coconut milk and stir until well combined.
- Add the mixed vegetables and simmer until they are cooked.
- In the meantime, cook the Jasmine rice according to package instructions. Fluff it with a fork before serving.
- Return the tofu to the pan, squeeze in the juice of the lime, and stir well.
- Serve the curry over the Jasmine rice, garnish with fresh coriander, and enjoy!