Dairy-Free Thai Green Curry with Tofu
A vibrant and flavorful Thai green curry made with coconut milk instead of dairy, packed with tofu and fresh vegetables. Perfect for a satisfying and allergy-friendly lunch.
Ingredients
- about 400 g Firm Tofu
- 2 tbsp Coconut Oil
- 2 tbsp Green Curry Paste
- about 400 g Coconut Milk
- 1 cup Bamboo Shoots
- 1 cup Bell Peppers (mixed colors)
- 1 cup Broccoli Florets
- 1/4 cup Thai Basil Leaves
- 2 tbsp Soy Sauce (or Tamari)
- 1 tbsp Lime Juice
- 1 tsp Brown Sugar
- 4 cups Cooked Rice
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Press tofu to remove excess water and cut into cubes.
- 2Heat coconut oil in a large pot or wok over medium-high heat.
- 3Add tofu and cook until golden brown on all sides. Remove from pot and set aside.
- 4Add green curry paste to the pot and cook for 1 minute, stirring constantly, until fragrant.
- 5Pour in coconut milk and bring to a simmer. Add bamboo shoots, bell peppers, and broccoli florets.
- 6Simmer for 10-15 minutes, or until vegetables are tender-crisp.
- 7Stir in soy sauce, lime juice, and brown sugar. Taste and adjust seasonings as needed.
- 8Add tofu back to the pot and heat through. Stir in Thai basil leaves.
- 9Serve hot over cooked rice.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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