Thai Green Curry with Vegetables and Tofu
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.
En original opskrift af Forkin
- Tid i alt
- 45 min.
- Portioner
- 4
- Sværhedsgrad
- Mellem
- Pr. portion
- 556 kcal
Allergenoplysninger: kan indeholde krebsdyr, fisk, soja og sojabønner. Kontrollér altid ingrediensernes emballage, hvis du har allergi.
Klargøring
Ingredienser
Ingredienser
- 400 gfirm tofu, pressed and cubed
- 1 spsk.coconut oil
- 4 spsk.green curry paste
- 120 mlvegetable broth
- 800 mlfull-fat coconut milk
- 200 gbamboo shoots, drained and sliced
- 1 stk.red bell pepper, sliced
- 150 ggreen beans, trimmed
- 150 gthai eggplant, quartered
- 2 spsk.lime juice
- 1 tsk.brown sugar
- 0,5 tsk.salt
garnish
- 0,25 kopfresh basil leaves
- 1 stk.red chili, sliced(valgfrit)
Udstyr
wok · large pot · cutting board · knife · whisk
Fremgangsmåde
Trin for trin
- 1
Heat coconut oil in a large pot or wok over medium heat.
Ca. 1 min.
- 2
Add the green curry paste and stir-fry for 1-2 minutes until fragrant.
Ca. 2 min.
Kokkens note: Stir continuously to prevent burning and release the aromas.
- 3
Pour in the vegetable broth and whisk well to dissolve the curry paste.
Ca. 1 min.
- 4
Add the full-fat coconut milk, bamboo shoots, red bell pepper, and green beans. Bring the mixture to a gentle simmer.
Ca. 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.
Ca. 10 min.
Kokkens note: 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.
Ca. 1 min.
Kokkens note: 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.
Kokkens note: Traditionally served with steamed jasmine rice.
Pr. portion
Næringsindhold
- Kalorier
- 555,9kcal
- Protein
- 15,4g
- Kulhydrat
- 20,2g
- Fedt
- 50,8g
- Kostfibre
- 4,4g
- Sukker
- 12,1g
Beregnet ud fra ingrediensmængderne i opskriften. Værdierne kan variere afhængigt af mærker og udskiftninger.
Bevar den gode smag
Store leftover curry in an airtight container in the refrigerator.
Gently reheat on the stovetop over medium-low heat until warmed through, adding a splash of water or broth if it's too thick.