Creamy Coconut Green Curry with Tofu and Veggies
Ingredients
- 1 15 oz can full fat coconut milk
- 1/2 to 1 cup water or veggie broth
- 1 1/2 tablespoons light soy sauce
- 1/2 teaspoon lime zest
- 3 cloves garlic
- 1 inch ginger
- 2 scallions
- 1/2 jalapeño (optional)
- 2 tablespoons green curry paste
- Handful fresh cilantro
- Handful fresh basil
- 2 teaspoons sugar
- 2 teaspoons avocado oil or other neutral oil
- 1/2 white onion
- 1 cup asparagus
- 1 medium zucchini
- 1 (450g) block extra firm tofu
- 1 cup spinach
- Juice of 1/2 lime
Preparation
Blend the coconut milk, water, soy sauce, garlic, ginger, jalapeño, scallions, sugar, curry paste, cilantro, and basil in a blender until smooth and set aside.
In a large pan, add oil and sauté onion with a pinch of salt until softened.
Add asparagus and zucchini and sauté until vibrant green and cooked through.
Pour the vegetables into a bowl.
If desired, sauté tofu to brown slightly.
Pour the curry sauce into the pan with the tofu and bring to a low simmer.
Cover and simmer for 5-8 minutes, adjusting liquid if desired.
Stir in the cooked vegetables and spinach, add lime juice, and allow the spinach to wilt.
Serve alongside rice.
Tips
Use Thai basil for better flavor if available.
Customize the vegetables to your preference.
Adjust the amount of water for desired curry thickness.
