Creamy Coconut Green Curry with Tofu and Vegetables
Ingredients
- 1 15 oz can full-fat coconut milk
- 1/2 or 1 cup water or veggie broth
- 1 1/2 tbsp light soy sauce
- 1/2 tsp lime zest
- 3 cloves garlic
- 1 inch ginger
- 2 scallions
- 1/2 jalapeño (optional)
- 2 tbsp green curry paste
- 2 scallions
- Handful fresh cilantro
- Handful fresh basil (Thai Basil preferred)
- 2 tsp sugar
- 2 tsp avocado oil or other neutral oil
- 1/2 white onion, diced
- 1 cup asparagus, cut into chunks
- 1 medium zucchini, chopped into chunks
- 1 (450g) block extra firm tofu, pressed and cubed
- 1 cup spinach
- Juice of 1/2 a lime
Preparation
In a blender, combine the coconut milk, water or veggie broth, soy sauce, lime zest, garlic, ginger, jalapeño, scallions, sugar, green curry paste, cilantro, and basil. Blend until smooth and set aside. Adjust the consistency by adding more water if desired.
Heat avocado oil in a large pan and sauté the diced onion with a pinch of salt until softened.
Add the asparagus and zucchini to the pan and sauté until they become vibrant green and cooked through. Transfer the sautéed vegetables to a bowl.
If desired, sauté the cubed tofu in the same pan until slightly browned.
Pour the curry sauce into the pan with the tofu and bring to a low simmer. Allow it to simmer covered for about 5-8 minutes. Adjust the amount of liquid if desired.
Stir in the cooked veggies and spinach, and add a squeeze of lime. Allow the spinach to wilt.
Serve the creamy coconut green curry alongside some rice and enjoy.