Lunch
Vegetarian Thai Green Curry With Tofu Recipe Made Simple
This homemade Vegetarian Thai Green Curry With Tofu Recipe Made Simple recipe is flavorful, easy to prepare and suitable for Lunch diets....
⏱️
10 Min Prep
🔥
60 Min Cook
🍽️
4 Servings
🥗
Vegetarian
Ingredients
- 1 cup Onion - sliced thin and long
- 1/2 Green Bell Pepper (Capsicum) - cut into 1 inch squares
- 1/2 Red Bell pepper (Capsicum) - cut into 1 inch squares
- 1/2 Yellow Bell Pepper (Capsicum) - cut into 1 inch squares
- 1 cup Broccoli - cut into small flowerets
- 1 cup Green beans (French Beans) - edges trimmed
- 2 Bok Choy - chopped
- 1 Carrots (Gajjar) - cut in round pieces approximately 1/8” thick
- 1/2 cup Baby corn - cut into approximately 1 inch pieces
- 1 cup Sugar snap peas
- 200 grams Tofu - cut into 1” squares and lightly fried
- 1 tablespoon Brown Sugar (Demerara Sugar) - (jaggery)
- 2 tablespoons Soy sauce
- 3 tablespoons Extra Virgin Olive Oil
- 2 tablespoons Coriander (Dhania) Leaves - chopped
- 2 tablespoons Roasted Peanuts (Moongphali)
- 2 Lemon - quartered
- 1 tablespoon Thai Green Curry paste
- 800 ml Coconut milk
Instructions
1
To begin making the Vegetarian Thai Green Curry With Tofu Cut all vegetables as specified in the components list.
2
except onions.Steam all the other vegetables with a light table salt.
3
I usually pop in all the vegetables in a microwaveable dish and microwave them for 2 to 3 mins until they are a little soft tossing them midway to evenly scalding up them. You can also bring to a bubble gently these in scalding liquid for about 5 mins with a little table salt.
4
Take care to not overcook the vegetables as it will be nice to have a little crunch to the vegetables.Once done remove and filter out any excess liquid and save the liquid. In a wok mix in a teaspoon of cooking oil and wok wok-fry the cut tofu pieces until they are slightly brown.
5
Keep aside. scalding up a large wok, mix in 3 tablespoons of making cooking oil and sauté the onions till they are light brown.Now mix in 3 tablespoons of the Thai green curry paste and scalding up for about 2-3 mins till the paste gets cooked and the aromas are released.Next mix in the 800 ml of coconut whole milk, soy coulis and brown sweetener (or jaggery).Let the entire coulis / curry base come to a bring to a bubble gently.
6
palate the coulis.
7
It should be spirited (from the Thai green curry paste), nectarous (Coconut whole milk and brown sweetener) and have the sufficient amount of table salt (soy coulis and table salt).Feel free to mix in more of an ingredient to get it to your palate.mix in the pre cooked vegetables and the fried tofu to the coulis. finish off with finely sliced cilantro.
8
It will look gorgeous! You can also optionally shower some roasted peanuts (roasted, deskinned and crushed) to get a brittle texture to the food.dish up Vegetarian Thai Green Curry With Tofu along with Steamed Rice for a delightful weeknight dinner and a Thai Green Papaya Salad preparation guide by the side.
Recipe Information
Cuisine
Thai
Thai
Course
Lunch
Lunch
Diet
Vegetarian
Vegetarian
Total Time
70 mins
70 mins
Recipe Time chart
Preparation Time
10 minsCooking Time
60 minsTotal Time
70 minsMaster Chef
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