Thai Green Curry with Tofu

$For this dish, you need a few key ingredients to create the base. They are: - 400g firm tofu, pressed and cubed - 1 tablespoon vegetable oil - 2-3 tablespoons green curry paste (adjust to taste) - 1 can (400ml) coconut milk - 1 cup vegetable broth These ingredients give the curry its rich flavor and creamy texture. Firm tofu holds its shape well, making it perfect for this dish. The green curry paste adds that iconic spice and depth. Coconut milk makes it creamy, while vegetable broth enhances the taste. Adding fresh vegetables makes your curry vibrant and healthy. I recommend: - 1 cup bell peppers, sliced (mix of red, yellow, and green) - 1 cup zucchini, sliced - 1 cup baby spinach Bell peppers bring sweetness and color, while zucchini adds a nice texture. Baby spinach wilts down perfectly, adding freshness to the dish. Seasonings and garnishes elevate your Thai green curry. Use: - 1 tablespoon soy sauce - 1 tablespoon brown sugar - Fresh Thai basil leaves, for garnish Soy sauce adds umami, while brown sugar balances the heat. Fresh Thai basil leaves offer a fragrant finish. This combination makes each bite delicious. For the full recipe, check out the details provided above. To start, you need to press the tofu. This step helps remove extra moisture. Wrap the tofu in a clean kitchen towel. Place a heavy object on top, like a cast iron pan. Let it sit for about 15 minutes. After pressing, cut the tofu into small cubes. This size helps it cook evenly and soak up the flavors. Next, heat a tablespoon of vegetable oil in a big pan or wok. Set the heat to medium. Add one sliced onion and sauté it for about 3-4 minutes. You want the onion to become soft and translucent. This step builds the flavor foundation. Now, stir in 2-3 tablespoons of green curry paste. Cook it for another minute. You will smell a wonderful aroma as the paste warms up. Now, pour in one can of coconut milk and one cup of vegetable broth. Stir well to mix everything. Bring this mix to a gentle simmer. Add one cup each of sliced bell peppers and zucchini. Cook these for 5-7 minutes until they are tender. Next, gently add your cubed tofu to the pan. Then, stir in one tablespoon of soy sauce and one tablespoon of brown sugar. Mix everything well. Let it cook for another 3-4 minutes to warm the tofu through. Finally, fold in one cup of baby spinach. Let it wilt gently for about 2 minutes. If needed, taste the curry and adjust with more soy sauce. Serve this dish hot over jasmine rice. For a lovely touch, garnish with fresh Thai basil leaves. Enjoy your Thai green curry with tofu! For the full recipe, check out the details above. To get the best flavor, start with the right curry paste. Use 2-3 tablespoons of green curry paste. You can always add more if you want it spicier. Remember, a little goes a long way. For the perfect texture, coconut milk is key. Use a can of full-fat coconut milk for creaminess. If you like a thinner sauce, combine it with vegetable broth. This mix gives your curry a nice, rich consistency. When sautéing vegetables, make sure your pan is hot. Add a splash of oil and let the onions cook until they turn soft. This draws out their sweetness and builds a solid base for your curry. When adding tofu, do it gently. Cut your firm tofu into cubes. Use a spatula to lower it into the curry. This keeps the tofu from breaking apart. Stir carefully to coat it without mashing it up. Pair your Thai green curry with jasmine rice. This rice has the perfect texture and flavor to balance the curry's spices. Serve the curry over a bed of rice for a delightful meal. For presentation, use a large bowl. Ladle the curry in and sprinkle fresh Thai basil on top. This adds a pop of color and a fresh herbal note. You can also slice some lime wedges to brighten the dish. For the full recipe, check out the details above. Enjoy your cooking! {{image_2}} You can easily change the main protein in this dish. Try chicken or shrimp for a non-vegetarian option. If you prefer a plant-based choice, chickpeas work great too. Each option brings its own texture and flavor. For vegetables, feel free to get creative. Use what’s in season or what you have on hand. Carrots, green beans, or eggplant all add unique tastes. This flexibility lets you enjoy a new dish each time. To make this dish vegan, ensure you use plant-based options for any non-vegan ingredients. The recipe is already vegan-friendly, as it uses tofu and vegetable broth. If you need a gluten-free option, switch out regular soy sauce for a gluten-free brand. This small change keeps the flavors intact without the gluten. Want to boost freshness? Add lime juice or lime zest to your curry. The bright flavor really lifts the dish. For garnishing, consider using different herbs. Cilantro or mint can give a fresh twist. Experiment to find your favorite combination. For the full recipe, check out the detailed cooking steps and tips. After enjoying your Thai green curry with tofu, you may have some leftovers. To keep them fresh, let the dish cool down first. Place the curry in an airtight container. This helps keep the flavors intact. Store it in the refrigerator. It will last for about three to four days. Reheating your curry can be tricky. You want to avoid losing its creamy texture. The best method is to use a stovetop. Pour the curry into a pan and heat it slowly over medium-low heat. Stir gently to warm it up. This keeps the tofu and veggies from breaking apart. You can also add a splash of vegetable broth if it seems too thick. If you want to save your Thai green curry for later, freezing is a great option. Wait until the curry cools completely. Then, transfer it to a freezer-safe container. Make sure to leave some space at the top for expansion. Seal it tightly to prevent freezer burn. Your curry can stay good in the freezer for up to three months. When you're ready to eat, thaw it overnight in the fridge. Then reheat it using the stovetop method. Enjoy the tasty flavors again! For the complete cooking process, check the Full Recipe. For Thai green curry, use firm tofu. Firm tofu holds its shape well during cooking. It absorbs flavors nicely without falling apart. Soft tofu, while creamy, may not work as well in this dish. Choose firm tofu for a satisfying bite. You can press it to remove excess moisture, which makes it even better. To add heat, try these tips: - Increase the amount of green curry paste. - Add sliced fresh chili peppers. - Use chili flakes for a quick kick. These options let you control the spice level. Start small, then adjust to your taste. You can also pair the dish with a spicy chili sauce on the side. Yes, you can make this curry ahead of time. Prepare the curry, cool it, and store it in the fridge. The flavors will deepen overnight. When you are ready to eat, just reheat it on the stove. This dish is perfect for meal prep. It saves time on busy days. If you need an alternative to coconut milk, try these options: - Almond milk adds a nutty flavor. - Soy milk gives a creamy texture. - Cashew cream offers richness and depth. Each option changes the taste slightly. Coconut milk gives a unique flavor, so choose wisely based on your needs. This article showed you how to create a tasty Thai green curry with tofu. You learned about key ingredients, fresh vegetables, and spices to elevate your dish. Followed by step-by-step instructions, you can now prepare and build a delicious curry at home. Tips and variations help you tailor the meal to your taste and dietary needs. Remember, practice makes perfect, so adjust as needed for your own twist. Enjoy experimenting with your curry, and make it your own!$

Savor the flavors of Thailand with this easy Thai Green Curry with Tofu recipe that's perfect for any weeknight dinner! Packed with fresh veggies and creamy coconut milk, this dish brings a taste of the exotic right to your kitchen. Learn how to prepare tofu, sauté aromatic ingredients, and create a delicious curry sauce that will impress your family and friends. Click through for the full recipe and elevate your culinary skills today!

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Ingredients

400g firm tofu, pressed and cubed

1 tablespoon vegetable oil

1 medium onion, thinly sliced

2-3 tablespoons green curry paste (adjust to taste)

1 can (400ml) coconut milk

1 cup vegetable broth

1 cup bell peppers, sliced (mix of red, yellow, and green)

1 cup zucchini, sliced

1 cup baby spinach

1 tablespoon soy sauce

1 tablespoon brown sugar

Fresh Thai basil leaves, for garnish

Cooked jasmine rice, to serve

Instructions

Prepare the Tofu: Begin by pressing the tofu to remove excess moisture, then cut it into small cubes.

Sauté the Onions: In a large pan or wok, heat the vegetable oil over medium heat. Add the sliced onion and sauté until translucent, about 3-4 minutes.

Add the Curry Paste: Stir in the green curry paste and cook for another minute until fragrant, coating the onions in the paste.

Pour in the Coconut Milk: Slowly add the coconut milk and vegetable broth, stirring well to combine. Bring the mixture to a gentle simmer.

Introduce the Vegetables: Add the bell peppers and zucchini to the simmering sauce. Cook for 5-7 minutes until the vegetables are tender.

Incorporate the Tofu: Gently add the cubed tofu to the pan, followed by the soy sauce and brown sugar. Stir to combine, cooking for an additional 3-4 minutes to heat through.

Add the Spinach: Finally, fold in the baby spinach and allow it to wilt, about 2 minutes. Adjust seasoning with additional soy sauce if needed.

Serve: Remove from heat and garnish with fresh Thai basil leaves. Serve the green curry hot over a bed of jasmine rice.

Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4