DinnerMain Course

Thai Green Curry with Vegetables and Tofu

Name: Thai Green Curry with Vegetables and Tofu
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 racions
Cuisine: thai, southeast_asian
Ingredients: 400 g firm tofu pressed and cubed; 1 cs coconut oil; 4 cs green curry paste; 120 ml vegetable broth; 800 ml full-fat coconut milk; 200 g bamboo shoots drained and sliced; 1 u red bell pepper sliced; 150 g green beans trimmed; 150 g thai eggplant quartered; 2 cs lime juice; 1 ct brown sugar; 0,5 ct salt; 0,25 tassa fresh basil leaves; 1 u red chili sliced (opcional)

This vibrant and aromatic Thai green curry features crisp vegetables and firm tofu simmered in a rich, spicy coconut milk sauce. It's a satisfying and flavorful vegan meal perfect for a weeknight dinner.

Una recepta original de Forkin

Temps total: 45 min
Racions: 4
Dificultat: Mitjana
Per ració: 556 kcal

Informació sobre al·lèrgens: pot contenir crustacis, peix i soja. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.

Preparació prèvia

Llista d’ingredients

400 gfirm tofu, pressed and cubed
1 cscoconut oil
4 csgreen curry paste
120 mlvegetable broth
800 mlfull-fat coconut milk
200 gbamboo shoots, drained and sliced
1 ured bell pepper, sliced
150 ggreen beans, trimmed
150 gthai eggplant, quartered
2 cslime juice
1 ctbrown sugar
0,5 ctsalt

garnish

0,25 tassafresh basil leaves
1 ured chili, sliced(opcional)

Estris

wok · large pot · cutting board · knife · whisk

Elaboració

Pas a pas

1
Heat coconut oil in a large pot or wok over medium heat.
Uns 1 min
2
Add the green curry paste and stir-fry for 1-2 minutes until fragrant.
Uns 2 min
Nota de cuina: Stir continuously to prevent burning and release the aromas.
3
Pour in the vegetable broth and whisk well to dissolve the curry paste.
Uns 1 min
4
Add the full-fat coconut milk, bamboo shoots, red bell pepper, and green beans. Bring the mixture to a gentle simmer.
Uns 5 min
5
Stir in the cubed firm tofu and thai eggplant. Continue to simmer for 8-10 minutes, or until the vegetables are tender-crisp.
Uns 10 min
Nota de cuina: Do not overcook the vegetables; they should still have a slight bite.
6
Remove from heat and stir in the lime juice, brown sugar, and salt.
Uns 1 min
Nota de cuina: Taste and adjust seasoning if needed. The curry should be a balance of spicy, savory, and a little sweet and sour.
7
Serve hot, garnished with fresh basil leaves and sliced red chili if desired.
Nota de cuina: Traditionally served with steamed jasmine rice.

Per ració

Nutrició

63%Puntuació

Calories: 555,9kcal
Proteïnes: 15,4g
Hidrats de carboni: 20,2g
Greixos: 50,8g
Fibra: 4,4g
Sucre: 12,1g

Estimació basada en les quantitats dels ingredients. Els valors poden variar segons les marques i les substitucions.

Conservació

Com conservar-ho

Store leftover curry in an airtight container in the refrigerator.

Com reescalfar-ho

Gently reheat on the stovetop over medium-low heat until warmed through, adding a splash of water or broth if it's too thick.