5-Ingredient Green Curry
This streamlined Thai green curry requires just a handful of core ingredients for a flavourful dinner. Cubes of tofu are pan-fried until golden, then combined with sweet potatoes and broccoli in a rich sauce made from coconut milk and green curry paste. The dish is finished with fresh cilantro, golden raisins, and a balance of fish sauce and brown sugar. It is typically served over cooked white rice for a complete and satisfying meal.
Ingredients
- 12 ounces firm tofu
- a swish of olive oil + a sprinkle of salt
- 2 sweet potatoes, peeled and cubed
- 4 tablespoons green curry paste (I used Thai Kitchen)
- three 14-ounce cans coconut milk
- 3-or-so cups broccoli florets
- 1 cup white rice
- a handful of chopped fresh cilantro
- a handful of golden raisins
- just a lil fish sauce (trust me!) and brown sugar to taste
Method
- Press the tofu between paper towels to extract moisture, then cut it into cubes. Warm the olive oil in a large soup pot. Cook the tofu cubes with a sprinkle of salt for 10-15 minutes until they turn golden, then set them aside.
- Prepare the white rice by following the directions on its package.
- Place the cubed sweet potatoes, coconut milk, and green curry paste into the soup pot. Let this mixture simmer for 5-10 minutes until the potatoes become tender. Stir in the broccoli florets and the cooked tofu, continuing to simmer for 3-5 minutes until the broccoli is vibrant.
- Finish the curry by stirring in a handful each of golden raisins and chopped fresh cilantro. Add a dash of fish sauce and a sprinkle of brown sugar according to your taste.
- Spoon the finished green curry onto plates or into bowls alongside the cooked white rice.
Nutrition (per serving)
Sodium240 mg
Recipe details
CategoryMain course
Cuisinethai
AuthorLindsay
