Green Coconut Curry with Tofu
Ingredients
- Any vegetables of choice
- 2 tablespoons vegan green curry paste
- 1 cup canned coconut milk
- 1 cup coconut water
- 1/2 tablespoon coconut or brown sugar
- 1 tablespoon coconut aminos
- Juice of half a lime
- 1 handful Thai basil
- Brown rice
Tofu
- Half a block extra firm sprouted tofu
- 1 teaspoon avocado oil or other cooking oil
- Splash of coconut aminos (optional)
- Seasonings of choice (optional)
Preparation
Start by preparing the rice, such as using organic quick cook brown rice in an instant pot for 8 minutes manual setting.
Wash, peel, and cut all vegetables into bite-sized pieces.
Heat up coconut milk and coconut water in a large wok or skillet.
Stir in curry paste, coconut sugar, and coconut aminos and bring to a boil.
Lower the heat and add vegetables to the wok.
If available, add a couple of kaffir lime leaves and lemongrass, such as a crushed finger-sized piece.
Let everything simmer for a few minutes until the vegetables are slightly soft but not overcooked, then add lime juice and Thai basil.
Taste and adjust saltiness if needed.
For the tofu, press out excess liquid and cut it into large pieces.
Heat about 1 teaspoon of avocado oil in a non-stick pan and sear tofu on all sides until slightly browned.
Add a splash of coconut aminos and other seasonings of choice, and pan fry for another few minutes.
