Thai Green Curry with Tofu and Vegetables
A fragrant and flavorful Thai green curry made with tofu and an assortment of vegetables. Coconut milk provides a creamy base, and it's completely peanut-free.
Ingredients
- 1 lb Firm Tofu
- 2 cans Coconut Milk
- 4 tbsp Green Curry Paste
- 1 can Bamboo Shoots
- 2 medium Bell Peppers
- 2 medium Zucchini
- 1/2 cup Thai Basil
- 2 tbsp Lime Juice
- 1 tsp Sugar
- 1/2 cup Vegetable Broth
- 4 cups Cooked Rice
Instructions
- 1Heat vegetable broth in a large pot or Dutch oven over medium heat.
- 2Add the green curry paste and cook, stirring constantly, for 1-2 minutes until fragrant.
- 3Add the coconut milk, sugar and lime juice and bring to a simmer.
- 4Add the tofu, bamboo shoots, bell peppers, and zucchini to the pot.
- 5Simmer for 20-25 minutes, or until the vegetables are tender and the tofu is heated through.
- 6Stir in the Thai basil leaves just before serving.
- 7Serve the green curry 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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