Thai Green Curry with Tofu and Broccoli Recipe
A creamy, aromatic green curry in a vegetarian version with tofu and broccoli. In Thailand, green curry is one of the most popular dishes – here it’s prepared so that it’s easy to make at home, even if you’re just starting your adventure with Thai cuisine.
Prep Time
20 min
Cook Time
25 min
Total Time
45 min
Servings
4
Ingredients
- plain tofu - 350 g
- broccoli - 1 piece
- bell pepper żółta lub czerwona - 1 piece
- coconut milk kokosowe z puszki - 400 ml
- vegetable stock or water - 200 ml
- green curry paste - 2.5 tablespoons
- oil roślinny - 2 tablespoons
- soy sauce sojowy - 2 tablespoons
- sugar trzcinowy lub biały - 1.5 teaspoons
- kaffir lime leaves - 2 pieces
- fresh Thai basil or regular basil - 1 handful
- rice jaśminowy do podania - 240 g
Main Ingredient:
tofu
Preparation
- Remove the tofu from the package, drain the water and wrap it in several layers of paper towel. Gently press with your hand and set aside for 10 minutes to remove excess moisture. Then cut into cubes about 2x2 cm.
- Divide the broccoli into small florets. Peel the thicker stem and slice it thinly. Cut the bell pepper into strips.
- Cook jasmine rice according to the package instructions so that it is ready at about the same time as the curry.
- In a large frying pan or wok, heat 1 tablespoon of oil over medium-high heat. Add the tofu and fry for 8–10 minutes, gently turning the cubes, until golden and slightly crispy on most sides. Transfer the tofu to a plate.
- In the same pan, add the second tablespoon of oil. Add the green curry paste and fry for 1–2 minutes over medium heat, stirring constantly, until very fragrant. Be careful not to burn it.
- Pour in about one-third of the can of coconut milk (the thicker part from the top) and stir with the paste until you get a smooth green sauce.
- Add the remaining coconut milk and the stock. Add the kaffir lime leaves (if using). Bring to a gentle simmer.
- Add the broccoli florets and sliced stem and cook for 4–5 minutes, until they start to soften but are still slightly firm.
- Add the bell pepper and fried tofu. Season with soy sauce and sugar. Cook for another 3–4 minutes over low heat, until the vegetables are tender but not mushy and the sauce has slightly thickened.
- Taste the curry and, if needed, adjust the seasoning with more soy sauce or a little sugar. If it is too thick, add a bit of water.
- Before serving, remove the kaffir lime leaves (they are tough and not eaten). Add the basil leaves and gently stir.
- Serve the hot curry with cooked jasmine rice.
Storage
No storage information available for this dish.
Recipe submitted by
Marek, Site owner
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