Thai-inspired Tofu Inexperienced Curry is a flavorful, high-protein dish made with creamy coconut milk, Thai inexperienced curry paste, tofu, and loaded with recent greens.
Inexperienced Curry Tofu
Inexperienced curry has at all times 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 coloration, crunch, and diet. Completed with a silky coconut broth, it’s the right 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 at the least as soon as per week to include extra plant-based meals into my weight loss 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 grow to be 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 pink?
Thai inexperienced curry, made with recent inexperienced chilies, is normally spicier than pink, which makes use of dried pink chilies. Preserve studying under for my prime suggestions for inexperienced curries.
Components You’ll Want
Beneath are the substances on this Thai inexperienced curry tofu. See the recipe card under for the precise measurements.
- Further-Agency Tofu: Pat the tofu dry with paper towels to take away extra liquid, then lower it into bite-sized cubes.
- Coconut or Avocado Oil for searing the tofu and sauteing the greens
- Aromatics: Chopped onion and grated ginger (It’s also possible to use ginger paste, sometimes 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 include shrimp, so contemplate Maesri Inexperienced Curry Paste as a vegan different. These is likely to be onerous to seek out at your traditional grocery store, however they’ll typically be discovered at Asian markets or on-line. Thai Kitchen is often accessible, however it’s milder, so chances are you’ll want so as to add additional.
- Lemongrass Paste is a handy approach to get lemongrass taste with none prep work. Connoisseur Backyard sells a paste, which is normally 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 recent cilantro, Thai basil, or each.
- Sriracha: Drizzle sriracha over your bowl for an additional kick.
Tips on 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 cook dinner the onerous veggies first, then the softer ones, in order that they cook dinner evenly with out getting mushy. See the recipe card on the backside for printable instructions.
- Sear the Tofu: Cook dinner it in a big skillet over medium-high warmth till golden on all sides. Then, switch it to a plate.
- Cook dinner the Aromatics: Sauté the onions, then stir within the ginger, curry, lemongrass paste, and salt.
- Cook 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: Change tofu with shrimp or diced rooster thighs.
- Make it vegan by utilizing 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 at all times have some prepared for future recipes. There’s no must thaw or peel it–simply grate it into your subsequent dish.
- Use no matter greens you might have 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 cherished how creamy the sauce was with common coconut milk, however you need to use mild coconut milk or half a can of standard coconut milk and seven ounces of water in case you want.
- Herb choices: For those who 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, in case you’re packing it to take to work, you may 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 could soak up a few of the sauce, so it’d grow to be thicker when you thaw it. It’s possible you’ll 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 additional agency tofu
- 2 teaspoons coconut oil, or avocado oil in case you want, divided
- 1 medium onion, chopped
- 2 tablespoons recent 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-obligatory
- 1 lime, Juice of plus zest
- 14 ounce canned coconut milk
- ¼ cup recent cilantro, or Thai basil, or each plus extra for garnish
- sriracha, non-obligatory
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Press and pat tofu dry with paper towels, lower 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 cook dinner for six to eight minutes, turning often, 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. Cook dinner for 1 to 2 minutes, stirring continuously, till aromatic.
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Stir in carrots, and cauliflower. Cook dinner for 4 to five minutes, stirring often. Add yellow squash and cook dinner for an additional 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 scorching over steamed jasmine rice, brown rice, or rice noodles. Garnish with additional cilantro or a lime wedge if desired. Add Sriracha if desired.
Final Step:
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*I exploit Mae Ploy which is the very best, fairly spicy however incorporates shrimp, Maesri Thai Inexperienced Curry Paste is a good vegan possibility.
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