Energizing Thai Green Curry

Allergens

Soy (from tofu)

Ingredients

• 1 cup cubed firm tofu
• 1 cup broccoli florets
• 1 cup sliced bell peppers (red, yellow, or green)
• 1 cup snap peas
• 1 cup baby spinach
• 1/2 cup coconut milk
• 1/4 cup green curry paste
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. Heat olive oil in a large skillet over medium heat.
2. Add the tofu and cook until golden brown, about 4 minutes per side. Remove from skillet and set aside.
3. In the same skillet, add the green curry paste and cook for 2 minutes.
4. Stir in the coconut milk and bring to a simmer.
5. Add the broccoli, bell peppers, and snap peas, cooking until tender crisp, about 3 4 minutes.
6. Stir in the baby spinach and cook for another minute.
7. Season with salt and pepper, then return the tofu to the skillet.
8. Garnish with fresh cilantro and enjoy your energizing Thai Green Curry!

Chef’s Insight

The key to this dish is using fresh ingredients and allowing the flavors to meld together. Don't be afraid to adjust the spice level by adding more or less curry paste according to your preference.

Notes

Pair this meal with a fresh fruit smoothie or a green salad for an extra boost of energy.