A fragrant and creamy Thai green curry with firm tofu and crisp vegetables simmered in a rich coconut milk broth. This vibrant, aromatic one-pot meal brings the authentic flavors of Thailand to your kitchen in under an hour.
Prep20 min
Cook25 min
Servings4
Serving size: 1 serving
677cal
23gprotein
26gcarbs
Ingredients
800 ml coconut milk (Two 13.5 oz cans, full-fat, do not shake)
400 g firm tofu (pressed for 20 minutes and cut into 1-inch cubes)
4 tbsp green curry paste (use a high-quality Thai brand, ensure it's vegan if needed)
120 ml vegetable broth (or water)
1 pcs red bell pepper (medium, deseeded and thinly sliced)
1 pcs zucchini (medium, cut into half-moons)
120 g bamboo shoots (canned, drained and rinsed (about 1/2 cup))
Perfectly fluffy, fragrant jasmine rice with a delicate aroma. This simple, foolproof stovetop method yields separate, tender grains every time, making it the ideal side for Thai curries, stir-fries, or grilled meats.
A crisp, light, and utterly refreshing side dish. Thinly sliced cucumbers and red onion are tossed in a simple tangy vinaigrette. This classic American salad is the perfect palate cleanser for any meal and is ready in just 10 minutes.
Prep10 min
Cook0 min
Servings4
Serving size: 1 serving
About Thai Green Curry, Jasmine Rice and Cucumber Salad
A vibrant and aromatic Thai meal featuring a rich vegetarian green curry, fragrant jasmine rice, and a refreshing cucumber salad.
This thai dish is perfect for dinner. With 1016.0200000000001 calories and 29.48g of protein per serving, it's a nutritious choice for your meal plan.
59gfat
palm sugar
(grated, or substitute with brown sugar)
5 pcs kaffir lime leaves (fresh or frozen, torn)
1 cup thai basil leaves (fresh, loosely packed)
1 tbsp lime juice (freshly squeezed)
0.5 tsp salt
1 pcs red chili (optional, for garnish, thinly sliced)
Instructions
1
Prepare the tofu and vegetables
Press the tofu for at least 20 minutes to remove excess water, then pat dry and cut into 1-inch cubes.
While the tofu is pressing, wash and prepare all your vegetables.
Thinly slice the bell pepper, cut the zucchini into half-moons, and rinse the bamboo shoots.
Tear the kaffir lime leaves and have the Thai basil leaves ready for later.
2
Bloom the curry paste
Open the coconut milk cans without shaking. Scoop the thick cream from the top (about 1 cup) into a large pot or wok over medium heat.
Bring the cream to a simmer and cook for 3-4 minutes, stirring, until it thickens and the oil separates. This is called 'cracking' the coconut milk.
Add the green curry paste and stir-fry for 2 minutes until it's very aromatic.
3
Build the curry broth
Pour in the remaining thin coconut milk and the vegetable broth. Stir to combine.
Add the palm sugar, soy sauce, salt, and torn kaffir lime leaves. Bring the mixture to a gentle simmer.
Carefully add the tofu cubes. Reduce heat to low and let it simmer for 8-10 minutes to allow the tofu to absorb the flavors.
4
Add vegetables and finish
Increase heat to a medium simmer. Add the zucchini, red bell pepper, and bamboo shoots.
Cook for 5-7 minutes, until the vegetables are tender-crisp. They should still have a slight bite.
Turn off the heat. Stir in the fresh Thai basil leaves and the lime juice. The residual heat will wilt the basil.
5
Serve the curry
Let the curry rest for a few minutes for the flavors to meld.
Ladle the hot curry into bowls and garnish with sliced red chili if desired.
Serve immediately with hot steamed jasmine rice.
247cal
5gprotein
55gcarbs
0gfat
Ingredients
1.5 cup jasmine rice
2.25 cup water (use cold water)
Instructions
1
Rinse the Rice
Place the jasmine rice in a fine-mesh sieve.
Rinse under cold running water, swishing the grains with your hand, for about 1-2 minutes until the water runs mostly clear.
Drain the rice thoroughly to remove all excess water.
2
Combine and Bring to a Boil
Transfer the rinsed and drained rice to a medium saucepan with a heavy bottom and a tight-fitting lid.
Add the water.
Stir once to combine.
Place the saucepan over medium-high heat and bring the water to a full boil, uncovered.
3
Simmer Gently
As soon as the water is boiling, immediately reduce the heat to the lowest possible setting.
Cover the saucepan with the tight-fitting lid.
Let the rice simmer gently for 15 minutes. Do not lift the lid during this time, as the trapped steam is essential for cooking the rice.
4
Rest and Steam
After 15 minutes, turn off the heat completely but leave the saucepan on the warm burner.
Let the rice rest, still covered, for an additional 10 minutes. This crucial step allows the grains to absorb the remaining moisture and firm up.
5
Fluff and Serve
After the resting period, remove the lid.
Gently fluff the rice with a fork or a rice paddle to separate the grains.
Serve immediately as a perfect accompaniment to your main dish.
