Thai-inspired Tofu Inexperienced Curry is a flavorful, high-protein dish made with creamy coconut milk, Thai inexperienced curry paste, tofu, and loaded with contemporary greens.
Inexperienced Curry Tofu
Inexperienced curry has all the time been certainly one of my favourite Thai dishes to order out, so recreating it at dwelling was a should. This model turned out so good; it really tastes restaurant-quality. The tofu soaks up the spicy, aromatic inexperienced coconut curry sauce, whereas the greens add colour, crunch, and vitamin. Completed with a silky coconut broth, it’s the proper stability of consolation, warmth and freshness. I served it over jasmine rice for a fast, wholesome meal that’s each satisfying and scrumptious and likewise nice for meal prep!
Why This Recipe Works
I really like tofu and attempt to eat it not less than as soon as per week to include extra plant-based meals into my weight-reduction plan. A few of my favourite tofu recipes are these Pan Seared Tofu Bowls, Air Fryer Peanut Curry Tofu, and Tofu Stir Fry with Greens. This simple inexperienced curry tofu has turn into a brand new favourite that I’m excited so as to add to my rotation.
- Nourishing: This wholesome curry makes use of plant-based protein and a rainbow of greens, making it a satisfying, nutrient-rich dinner.
- Balanced Flavors: This dish combines a number of substances so as to add depth and richness, making a scrumptious meal that’s higher than takeout.
Is Thai inexperienced curry hotter than purple?
Thai inexperienced curry, made with contemporary inexperienced chilies, is often spicier than purple, which makes use of dried purple chilies. Maintain studying beneath for my prime suggestions for inexperienced curries.
Components You’ll Want
Under are the substances on this Thai inexperienced curry tofu. See the recipe card beneath for the precise measurements.
- Further-Agency Tofu: Pat the tofu dry with paper towels to take away extra liquid, then reduce it into bite-sized cubes.
- Coconut or Avocado Oil for searing the tofu and sauteing the greens
- Aromatics: Chopped onion and grated ginger (You can too use ginger paste, usually discovered within the produce part.)
- Inexperienced Curry Paste: Mae Ploy is my favourite inexperienced curry paste as a result of it’s fairly spicy. Nevertheless, it does comprise shrimp, so think about Maesri Inexperienced Curry Paste as a vegan different. These is perhaps onerous to seek out at your typical grocery store, however they will usually be discovered at Asian markets or on-line. Thai Kitchen is often out there, however it’s milder, so you could want so as to add further.
- Lemongrass Paste is a handy technique to get lemongrass taste with none prep work. Connoisseur Backyard sells a paste, which is often positioned within the refrigerated part of the produce division. Freshly grated lemongrass additionally works.
- Kosher Salt for seasoning
- Greens: Carrots, cauliflower florets, yellow squash, snow peas
- Fish Sauce provides depth of taste. Use Halo fish sauce to maintain the curry vegan.
- Lime: Juice and zest a lime. It brightens the dish and enhances the creamy coconut milk and spicy curry.
- Canned Coconut Milk creates a creamy sauce and balances the curry’s spiciness.
- Herbs: Garnish the dish with contemporary cilantro, Thai basil, or each.
- Sriracha: Drizzle sriracha over your bowl for an additional kick.
Find out how to Make Inexperienced Curry Tofu with Greens
Cooking the tofu individually and including it on the finish prevents it from falling aside. You’ll additionally prepare dinner the onerous veggies first, then the softer ones, so that they prepare dinner evenly with out getting mushy. See the recipe card on the backside for printable instructions.
- Sear the Tofu: Prepare dinner it in a big skillet over medium-high warmth till golden on all sides. Then, switch it to a plate.
- Prepare dinner the Aromatics: Sauté the onions, then stir within the ginger, curry, lemongrass paste, and salt.
- Prepare dinner the Greens: Add the carrots and cauliflower. After 4 to five minutes, stir within the squash and snow peas.
- Simmer the Curry Sauce: Pour within the fish sauce, lime juice, zest, and coconut milk. Cut back the warmth to medium-low and simmer the curry for 4 to six minutes.
- Tofu and Herbs: Add the tofu to the skillet and coat it with the sauce. Sprinkle with herbs and serve.
Variations
- Swap the protein: Substitute tofu with shrimp or diced rooster thighs.
- Make it vegan through the use of vegan fish sauce and inexperienced curry.
- Ginger tip: Don’t throw out leftover ginger root! Freeze it in a zip-top bag so that you all the time have some prepared for future recipes. There’s no have to thaw or peel it–simply grate it into your subsequent dish.
- Use no matter greens you will have readily available: Substitute zucchini for yellow squash and broccoli for cauliflower. You might additionally use bell pepper, mushrooms, or child bok choy.
- Make it lighter: I liked how creamy the sauce was with common coconut milk, however you should use mild coconut milk or half a can of normal coconut milk and seven ounces of water if you happen to favor.
- Herb choices: If you happen to can’t discover Thai basil and don’t like cilantro, use common basil or mint.
Storage
- Refrigerate leftover tofu curry and rice in separate containers for as much as 4 days. Nevertheless, if you happen to’re packing it to take to work, you possibly can retailer the rice and tofu collectively in the identical container.
- Freeze it with or with out the rice for 3 months. Simply know that the rice might take in a number of the sauce, so it would turn into thicker when you thaw it. You might want so as to add a splash of water to skinny it out.
- Reheat: Thaw the container within the fridge, then microwave till heat.
Extra Thai Curry Recipes You’ll Love
For extra dinner concepts utilizing curry, take a look at these 5 wholesome Thai curry recipes to encourage your subsequent meal!
Yield: servings
Serving Dimension: 2 cups
- 14 ounces further agency tofu
- 2 teaspoons coconut oil, or avocado oil if you happen to favor, divided
- 1 medium onion, chopped
- 2 tablespoons contemporary ginger, grated or ginger paste
- 4 to six tablespoons inexperienced curry paste, to your style*
- 2 teaspoons lemongrass paste, I exploit Connoisseur Backyard
- 1 teaspoon kosher salt
- 1 ½ cup carrots, peeled and sliced on the bias 1/4 inch thick
- 2 ½ cups cauliflower florets
- 2 ½ cups yellow squash, sliced to 1/4 inch
- 1 tablespoon fish sauce, non-compulsory
- 1 lime, Juice of plus zest
- 14 ounce canned coconut milk
- ¼ cup contemporary cilantro, or Thai basil, or each plus extra for garnish
- sriracha, non-compulsory
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Press and pat tofu dry with paper towels, reduce into bite-sized cubes, and put aside.
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Warmth 1 teaspoon of oil in a big skillet or wok over medium-high warmth. Add tofu cubes and prepare dinner for six to eight minutes, turning sometimes, till golden on all sides. Switch tofu to a plate and put aside.
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In the identical skillet, add the remaining 1 teaspoon of oil. Add onion and sauté for two–3 minutes till softened. Stir in ginger, inexperienced curry paste, lemongrass paste, and salt. Prepare dinner for 1 to 2 minutes, stirring continually, till aromatic.
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Stir in carrots, and cauliflower. Prepare dinner for 4 to five minutes, stirring sometimes. Add yellow squash and prepare dinner for one more 2 to three minutes.
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Add fish sauce if utilizing, lime juice, zest, and coconut milk. Stir properly to mix.
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Cut back warmth to medium-low and let the curry simmer for 4 to six minutes, till the greens are tender however not mushy. Return tofu to the skillet and gently stir to coat within the curry sauce. Stir in cilantro and/or basil simply earlier than serving.
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Serve sizzling over steamed jasmine rice, brown rice, or rice noodles. Garnish with further cilantro or a lime wedge if desired. Add Sriracha if desired.
Final Step:
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*I exploit Mae Ploy which is the perfect, fairly spicy however accommodates shrimp, Maesri Thai Inexperienced Curry Paste is a superb vegan choice.
Serving: 2 cups, Energy: 356 kcal, Carbohydrates: 21.5 g, Protein: 14.5 g, Fats: 23.5 g, Saturated Fats: 16.5 g, Sodium: 1715 mg, Fiber: 5 g, Sugar: 9.5 g
