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Thai Green Curry with Tofu and Vegetables

Servings: 4 | 30 minutes | 550 kcal

The origins of Thai green curry, also known as 'Kaeng Khiao Wan', are traced back to Thailand, where it is an integral part of the local cuisine. Traditionally, the curry is made with meat, but I've given it a healthy vegan twist without compromising on its authentic flavors.

This recipe was inspired by my journey through the verdant rural countryside of Thailand, where I unearthed the secrets of the local cuisine from a seasoned Thai granny, who insisted that the best way to a person' heart is through a mouthful of her savory green curry.

Ingredients

  • 200 grams Firm tofu
  • 3 teaspoons Green curry paste
  • 400 ml Coconut milk
  • 2 cups Mixed vegetables (carrot, bell peppers, peas)
  • 10 pieces Basil leaves
  • 1 pieces Lime
  • 2 cups Brown rice

Instructions

  1. Press tofu to remove excess water and cut into cubes.
  2. In a large pot, sauté the green curry paste until aromatic.
  3. Add coconut milk and bring it to a simmer.
  4. Add tofu and mixed vegetables to the pot. Cook until the vegetables are tender.
  5. Stir in the basil leaves and lime juice. Adjust seasoning if needed.
  6. Serve hot with brown rice.

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