Explore this recipe
Required Equipment
- Dutch oven or deep skillet
- Wooden spoon
- Chef's knife
- Measuring cups
Utilized Devices
Cooking Techniques
- sautéing
- simmering
Ingredients
- 28 gCoconut oil
- 45 gThai green curry paste
- 60 gShallot — thinly sliced
- 15 gFresh ginger — minced
- 400 gFirm tofu — pressed and cubed
- 150 gRed bell pepper — thinly sliced
- 150 gZucchini — half-moons
- 100 gSnap peas
- 400 mlCoconut milk
- 240 mlVegetable broth
- 15 mlSoy sauce
- 12 gCoconut sugar
- 30 mlLime juice
- 20 gThai basil leaves
- 5 gKosher salt
Instructions
Warm coconut oil in a Dutch oven over medium heat and sauté shallot and ginger for 2 minutes until softened.
Stir in curry paste and cook 1 minute until aromatic, then add tofu cubes and toss to coat.
Pour in coconut milk, vegetable broth, soy sauce, and coconut sugar; bring to a gentle simmer.
Add bell pepper, zucchini, and snap peas, simmering 6 to 7 minutes until vegetables are just tender.
Remove from heat, stir in lime juice and basil, and season with salt to taste; serve over jasmine rice.
Chef Tips
- ⭐Swap in store-bought curry paste but bloom it in oil to unlock flavor.
- ⭐Add a splash of coconut cream at the end for a richer finish.
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Nutritional Highlights
- ✓Tofu supplies 20 g of plant protein per serving
- ✓Loaded with colorful vegetables for antioxidants
Dietary Notes
Compliant With
Allergens
- Contains soy (tofu, soy sauce)
FAQ
Can I use canned vegetables?
Fresh or frozen vegetables hold their crunch best, but canned bamboo shoots are a nice addition.
How do I control the heat?
Use 2 tablespoons curry paste for mild heat or stir in coconut cream to mellow spice.
Nutrition
| Calories | 410 |
| Protein | 20 g |
| Carbs | 20 g |
| Fat | 28 g |