Green Coconut Curry with Tofu
Ingredients
- 2 tbsp of vegan friendly green curry paste
- 1 cup coconut milk (canned)
- 1 cup coconut water *
- 1/2 tbsp coconut (or brown) sugar
- 1 tbsp coconut aminos
- juice of half a lime
- 1 handful thai basil
- plus
- pan fried tofu (see below)
- brown rice
- start by preparing the rice. i used organic quick cook brown rice, 8 minutes manual setting in the instant pot.
- curry
- heat up coconut milk and coconut water in a large wok/skillet.
- lower the heat and add veggies to the wok.
Preparation
Start by preparing the rice. I used organic quick cook brown rice, 8 minutes manual setting in the instant pot
CurryWash/peel and cut all of your veggies into bite size pieces. (I used sugar snap peas, bell pepper, spring onion, corn and peas here)
Heat up coconut milk and coconut water in a large wok/skillet
Stir in curry paste, coconut sugar and coconut aminos and bring to a boil.Lower the heat and add veggies to the wok
If you have a couple of kaffir lime leaves and lemongrass (~ a crushed finger sized piece) add them now as well
Et everything simmer for a few minutes until the veggies are slightly soft but not overcooked. Add lime juice and Thai basil at the end.Taste and adjust saltiness if needed
