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To make a tasty Thai green curry with tofu, you need: - 400g firm tofu, pressed and cubed - 2 tablespoons coconut oil - 1 can (400ml) coconut milk - 2-3 tablespoons Thai green curry paste - 1 cup vegetable broth - 1 bell pepper, sliced - 1 zucchini, sliced - 1 cup green beans, trimmed - 1 cup baby spinach - 2 teaspoons soy sauce - 1 tablespoon lime juice - Fresh basil leaves for garnish - Cooked jasmine rice, for serving These ingredients combine to create a rich and creamy flavor. Each adds its unique taste, making the dish special. You can add extra ingredients to enhance your curry: - Mushrooms for a meaty texture - Carrots for sweetness - Peas for bright color and taste - Thai basil for more herb flavor These options let you customize the dish to your liking. If you have dietary needs, you can swap some ingredients: - Use tempeh instead of tofu for a firmer texture. - Choose coconut cream for a richer sauce. - Try vegetable broth with no added sodium for a healthier option. - Use tamari instead of soy sauce for gluten-free needs. These swaps ensure everyone can enjoy this meal. Feel free to explore and make it your own! For the full recipe, check out the detailed steps included. To start, I press the tofu. This step removes extra water. It helps the tofu soak up flavors. I cut the pressed tofu into cubes. Aim for bite-sized pieces. This makes it easy to eat. Next, I heat coconut oil in a large skillet. I set the heat to medium-high. Once the oil is hot, I add the tofu cubes. I sauté the tofu until it turns golden brown. This takes about 5-7 minutes. After that, I remove the tofu and set it aside. Now, I turn my focus to the curry base. In the same skillet, I add the Thai green curry paste. I let it cook for 1-2 minutes. This step brings out the flavors. Then, I pour in the coconut milk and vegetable broth. I stir everything well. Soon, the mixture starts to simmer gently. This is when the magic begins! I add sliced bell pepper, zucchini, and green beans next. I let the veggies cook for about 5-7 minutes. They should be tender yet still crisp. After that, I return the sautéed tofu to the skillet. I stir in baby spinach, soy sauce, and lime juice. I cook it for another 2-3 minutes. The spinach should wilt, and everything should heat through. Finally, I taste the curry. I adjust the flavor if needed. A little more soy sauce or lime juice can enhance it. Once done, I serve the curry hot. I garnish it with fresh basil leaves. Enjoy it alongside cooked jasmine rice for a complete meal! Tofu can be tricky. Start with firm tofu for the best results. Press it to remove excess water. This step helps the tofu absorb flavors. Cut it into small cubes. Sauté it in hot coconut oil. Cook until golden brown on all sides. This gives a nice texture and flavor. Use high-quality Thai green curry paste. It adds depth to your dish. Add it to the hot oil before the liquids. Let it cook for a couple of minutes. This brings out the flavors. Don't forget to add lime juice and soy sauce. They brighten the dish and balance the heat. Cook your vegetables to keep them crisp. Start with the firmer ones, like bell peppers and green beans. Add them to the skillet first. Cook for about 5-7 minutes. Add softer greens, like spinach, last. It only takes a few minutes to wilt. This keeps your dish colorful and crunchy. For the full recipe, check out the details above. {{image_2}} You can make Thai green curry even better by adding more veggies. Try carrots, broccoli, or snap peas. These add color and crunch. Chop them into bite-sized pieces for even cooking. Add them after the bell pepper but before the spinach. They will cook just right and keep their fresh taste. If you want a different protein, chicken or shrimp works well. Cut the chicken into small pieces and cook it first. For shrimp, add them just before the curry is done. If you prefer a plant-based option, try tempeh or chickpeas. They both soak up the curry flavor nicely. To make your curry spicier, add more green curry paste. You can also add fresh chili peppers. Slice them thinly and stir them in while cooking. If you want more heat, try a pinch of red pepper flakes. Adjust the spice level to match your taste. Personalize it to make every bite exciting! For the full recipe, check out the complete guide on preparing this delicious dish. Store any leftover Thai green curry in an airtight container. Keep it in the fridge. It stays fresh for up to three days. Make sure it cools down before sealing. This helps keep the flavor intact. You can freeze Thai green curry if you want to save some for later. Place it in a freezer-safe container. Leave some space at the top for expansion. It can last up to three months in the freezer. Just remember to label it with the date. When you’re ready to eat, thaw the curry in the fridge overnight. You can reheat it on the stove over low heat. Stir it often to warm it evenly. If it's too thick, add a splash of vegetable broth or water. You can also use the microwave. Heat it in short bursts, stirring in between. Enjoy it warm, with fresh jasmine rice on the side. For the full recipe, check the link. Yes, you can use homemade Thai green curry paste. Making it fresh gives a bold taste. If you're up for it, blend fresh herbs, green chilies, and spices. This adds a personal touch to your meal. To make your curry spicier, add more Thai green curry paste. You can also include fresh chilies or red pepper flakes. Start with a little, then taste as you go. This way, you control the heat level. Serve Thai green curry with jasmine rice for a classic meal. You can also pair it with naan or rice noodles. Fresh herbs like cilantro or basil add a nice touch. Enjoy your meal with a refreshing drink to balance the spice. For the full recipe, check the link above. In this post, we covered key ingredients for Thai green curry and how to prepare it. You learned about options for tofu, substitutions for diets, and tips for perfecting texture and flavor. We also explored variations and storage methods. You can make this dish your own by adjusting spices and adding vegetables. Remember, the best curry reflects your taste. Enjoy your cooking!

84. Thai Green Curry with Tofu

Dive into the vibrant flavors of Spicy Thai Green Curry with Tofu! This quick and easy recipe features golden-brown tofu, fresh veggies, and a rich coconut milk base that will tantalize your taste buds. Ready in just 30 minutes, it’s perfect for a weeknight dinner. Discover how to whip up this delicious dish and impress your family.
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Ingredients
  

400g firm tofu, pressed and cubed

2 tablespoons coconut oil

1 can (400ml) coconut milk

2-3 tablespoons Thai green curry paste (adjust based on heat preference)

1 cup vegetable broth

1 bell pepper (red or yellow), sliced

1 zucchini, sliced

1 cup green beans, trimmed and cut in half

1 cup baby spinach

2 teaspoons soy sauce

1 tablespoon lime juice

Fresh basil leaves for garnish

Cooked jasmine rice, for serving

Instructions
 

Prepare the Tofu: Start by pressing the tofu to remove excess moisture. Cut the pressed tofu into bite-sized cubes.

    Sauté the Tofu: In a large skillet or wok, heat the coconut oil over medium-high heat. Once hot, add the tofu cubes and sauté until golden brown on all sides. Remove the tofu from the skillet and set aside.

      Make the Curry Base: In the same skillet, add the Thai green curry paste and let it cook for 1-2 minutes until fragrant.

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

          Incorporate Vegetables: Add the sliced bell pepper, zucchini, and green beans to the skillet. Cook for about 5-7 minutes, or until the vegetables are tender but still crisp.

            Return Tofu and Finish: Add the sautéed tofu back to the skillet. Stir in the baby spinach, soy sauce, and lime juice. Cook for an additional 2-3 minutes, until the spinach is wilted and everything is heated through.

              Taste and Adjust: Taste the curry and adjust the seasoning if necessary, adding more soy sauce or lime juice according to your preference.

                Serve: Serve the curry hot, garnished with fresh basil leaves, alongside cooked jasmine rice.

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