Thai Inspired Green Curry
Ingredients
- 1 small onion, diced
- 4 cloves minced garlic
- 1 celery stalk, diced
- 5 mushrooms, quartered
- 1 can full fat coconut milk
- 2 tbsp Thai green curry paste*
- 1 tbsp low sodium soy sauce (gluten free)
- 1 tsp corn starch (optional)
- 1 tbsp sweetener
- 1 block of baked tofu
- 2-3 cups your veggies of choice, chopped (I used broccoli florets and red bell pepper)
Preparation
In a separate small bowl whisk together cornstarch and 1 tbsp of water to make a slurry then set aside
In a large saucepan, add onion, celery and mushrooms
Sauté until onions are softened
Add in garlic and sauté until fragrant
Add a splash of coconut milk to the pan, stir and add the curry paste
Allow to cook for 2 minutes while sautéing
Add in remaining coconut milk, soy sauce and sweetener and stir well to combine
Bring mixture to a boil and then reduce heat to a low simmer
Add veggies in and stir well and allow to cook for 10-15 minutes or until veggies are fork tender
Minutes before end of cooking time, add in cornstarch slurry
Mix well to combine and allow to finish cooking
Top with baked tofu and serve overtop rice or rice noodles
For tofu, you can follow my tofu recipe that you can find on my blog, use preflavored tofu and bake or you can also just add a can of chickpeas to this when adding your veggies in