Revitalizing Thai Green Curry with Tofu & Coconut Rice

Allergens

Soy (from tofu)

Ingredients

• 1 cup jasmine rice
• 1 can (14 oz) coconut milk, divided
• 3 tbsp green curry paste
• 1 cup firm tofu, cubed
• 1 bell pepper, sliced
• 2 cups broccoli florets
• 2 cups spinach
• 10 Thai basil leaves
• 1 lime leaf, thinly sliced
• 1 tbsp coconut oil
• Salt and pepper to taste

Instructions

1. Rinse the jasmine rice under cold water until the water runs clear. In a saucepan, combine the rinsed rice with 1 cup of coconut milk and bring it to a boil. Reduce heat, cover, and simmer for 15 minutes or until all the liquid is absorbed. Remove from heat and let it stand covered for another 5 minutes.
2. In a large skillet or wok, heat the remaining coconut milk with green curry paste over medium heat, stirring constantly until well combined and fragrant. Add tofu and cook for about 5 minutes, stirring occasionally.
3. Add bell pepper and broccoli florets to the skillet, cooking for another 5 7 minutes or until vegetables are tender crisp.
4. Stir in spinach and Thai basil leaves, cooking until spinach wilts. Season with salt and pepper to taste. Remove from heat.
5. Divide coconut rice among two plates and spoon the curry mixture over the top. Garnish with lime leaf slices and serve immediately.

Chef’s Insight

The combination of fresh vegetables and zesty herbs creates a symphony of flavors that invigorate your senses, leaving you feeling energized and refreshed.

Notes

This recipe is a great source of plant-based protein and vitamins.