• Any veggies of choice
  • 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
  • Pan fried tofu
  • Brown rice


  1. Start by preparing the rice. I used organic quick cook brown rice, 8 minutes manual setting in the instant pot

  2. Wash/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

  3. Lower the heat and add veggies to the wok

  4. If you have a couple of kaffir lime leaves and lemongrass (~ a crushed finger sized piece) add them now as well

  5. Let everything simmer for a few minutes until the veggies are slightly soft but not overcooked. Add lime juice and Thai basil at the end

  6. Taste and adjust saltiness if needed

  7. For 2 servings I use half a block extra firm sprouted tofu

  8. Press out excess liquid and cut it into large pieces. Heat up ~ 1 tsp of avocado (or other cooking) oil in a non stick pan and sear tofu on all sides until slightly browned, then add a splash of coconut aminos and/or any other seasoning of choice (I like mushroom umami seasoning) and pan fry for another few minutes

Related recipes

Load more