Thai Tofu Vegetable Curry

PREP TIME

30

minutes

TOTAL TIME

50

minutes

SERVINGS

4

servings

PREP TIME

30

minutes

TOTAL TIME

50

minutes

SERVINGS

4

servings

Ingredients

  • One

    13.5-ounce can coconut milk (do not shake can)

  • 1/2

    cup vegetable stock

  • 4

    teaspoons soy sauce

  • 6

    tablespoons (or to taste) Thai green curry paste, like Thai Taste and Thai Kitchen, none of which have shrimp or fish paste

  • 1

    package firm or extra firm tofu, cut into 1/2" cubes

  • 1/2

    cup diced (1/2 inch) onion

  • 2/3

    cup diced (1/2 inch) red bell pepper

  • 2/3

    cup diced (1/2 inch) zucchini or other summer squash

  • 2/3

    cup diced (1/2 inch) peeled sweet potato

  • 2/3

    cup sliced bamboo shoots, rinsed and drained

  • 1

    cup green beans, trimmed and cut into 1 1/2 inch lengths

  • 2/3

    cup diced (1/2 inch) Asian eggplant

  • 1

    lime

  • 1/4

    cup thai basil leaves

Directions

* 1. Open the can of coconut milk without shaking it. Spoon 6 tablespoons of the coconut cream from the top of the can into a medium saucepan. Pour remaining contents of can into a medium bowl, and mix well. In a medium bowl, combine vegetable stock and soy sauce. * 2. Place saucepan of coconut cream over medium-high heat until it begins to bubble. Add curry paste and reduce heat to medium-low. Stir constantly until very fragrant, about 3 minutes; adjust heat as needed to prevent burning. Add tofu, onion, red pepper, zucchini, sweet potato, bamboo shoots, green beans, and eggplant. Stir until vegetables are hot, 2-3 minutes. Stir in coconut milk, bring the mixture to a boil, and reduce heat to low. Simmer, uncovered, until the vegetables are tender, about 10 minutes. * 3. Add the soy sauce mixture and a generous squeeze of fresh lime juice and salt to taste. Stir and mix well. Add up to 1/4 cup water if the curry seems too thick. Add the basil leaves. Serve over jasmine rice.

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