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

  1. In a separate small bowl whisk together cornstarch and 1 tbsp of water to make a slurry then set aside

  2. In a large saucepan, add onion, celery and mushrooms

  3. Sauté until onions are softened

  4. Add in garlic and sauté until fragrant

  5. Add a splash of coconut milk to the pan, stir and add the curry paste

  6. Allow to cook for 2 minutes while sautéing

  7. Add in remaining coconut milk, soy sauce and sweetener and stir well to combine

  8. Bring mixture to a boil and then reduce heat to a low simmer

  9. Add veggies in and stir well and allow to cook for 10-15 minutes or until veggies are fork tender

  10. Minutes before end of cooking time, add in cornstarch slurry

  11. Mix well to combine and allow to finish cooking

  12. Top with baked tofu and serve overtop rice or rice noodles

  13. 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

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