Thai Green Curry with Tofu and Vegetables: A Flavorful and Aromatic Delight

Thai Green Curry with Tofu and Vegetables: A Flavorful and Aromatic Delight

Thai Green Curry with Tofu and Vegetables is a delightful, aromatic dish that perfectly balances the rich flavors of coconut milk, the spiciness of green curry paste, and the freshness of a variety of colorful vegetables. This vegetarian-friendly recipe is hearty and satisfying while being easy to prepare, making it ideal for a weeknight dinner or a special gathering.

Ingredients:

– 1 block (14 oz) firm tofu, drained and pressed
– 2 tablespoons vegetable oil
– 1 small onion, chopped
– 2 cloves garlic, minced
– 1 tablespoon fresh ginger, grated
– 3-4 tablespoons green curry paste (adjust to taste)
– 1 can (14 oz) coconut milk
– 1 cup vegetable broth
– 1 tablespoon soy sauce
– 1 tablespoon brown sugar
– 1 red bell pepper, sliced
– 1 yellow bell pepper, sliced
– 1 cup snap peas
– 1 small zucchini, sliced
– 1 cup baby spinach
– Juice of 1 lime
– 1/4 cup fresh basil leaves, chopped
– Cooked jasmine rice, for serving

Instructions:
# 1. Prepare the Tofu:
– Cut the tofu into 1-inch cubes.
– Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat.
– Add the tofu cubes and cook until golden brown on all sides, about 8-10 minutes.
– Remove tofu from the skillet and set aside.

# 2. Cook the Aromatics:
– In the same skillet, heat the remaining tablespoon of vegetable oil over medium heat.
– Add the chopped onion and sauté until translucent, about 3-4 minutes.
– Add the minced garlic and grated ginger, and cook for another minute until fragrant.

# 3. Make the Curry Base:
– Stir in the green curry paste and cook for 1-2 minutes to release its flavors.
– Pour in the coconut milk and vegetable broth, stirring to combine.
– Add the soy sauce and brown sugar, and bring the mixture to a simmer.

# 4. Add the Vegetables:
– Add the red and yellow bell peppers, snap peas, and zucchini to the skillet.
– Simmer the vegetables in the curry sauce for 5-7 minutes, until they are tender but still crisp.

# 5. Finish the Curry:
– Return the browned tofu to the skillet, stirring to coat it in the sauce.
– Add the baby spinach and cook until wilted, about 2 minutes.
– Stir in the lime juice and fresh basil leaves. Adjust seasoning with more soy sauce or lime juice if needed.

# 6. Serve:
– Serve the Thai Green Curry hot over cooked jasmine rice.
– Enjoy the blend of spicy, sweet, and tangy flavors with the hearty tofu and fresh vegetables.