“Scrumptious Vegan Thai Green Curry with Coconut Rice & Crispy Tofu – A Cinematic Culinary Adventure”

Allergens

Soy (from tofu)

Ingredients

• 2 cups jasmine rice 1 can (13.5 oz) coconut milk 4 cups vegetable broth 1 cup green curry paste 1 lb firm tofu, pressed and sliced into triangles 1 large red bell pepper, sliced into thin strips 1 large zucchini, sliced into half
• moons 1 cup snap peas 4 oz baby corn, halved 2 cups spinach leaves, roughly chopped 2 tbsp olive oil Salt and pepper, to taste Fresh cilantro, for garnish Lime wedges, for serving

Instructions

1. In a medium saucepan, combine jasmine rice, 1 cup coconut milk, and 2 cups water. Bring to a boil, reduce heat, cover, and simmer until the rice is cooked through and tender, approximately 20 minutes. Remove from heat and let stand for 5 minutes before fluffing with a fork.
2. In a large skillet or wok, heat 1 tbsp olive oil over medium high heat. Add pressed tofu slices in a single layer, season with salt and pepper, and cook until crispy and golden on both sides. Transfer to a plate and set aside.
3. In the same skillet, add another tablespoon of olive oil. Sauté red bell pepper, zucchini, baby corn, and snap peas for 5 minutes or until tender crisp. Stir in green curry paste and remaining coconut milk, and cook for an additional 2 minutes to allow the flavors to meld.
4. Add chopped spinach leaves to the skillet, stirring until wilted. Taste and adjust seasoning as needed. Gently fold in the cooked crispy tofu.
5. To serve, spoon coconut rice onto individual plates, ladle green curry over the top, and garnish with fresh cilantro leaves. Serve lime wedges on the side for an extra burst of flavor.

Chef’s Insight

Use a mortar and pestle to make your own green curry paste for an authentic touch.

Notes

Feel free to add other vegetables or proteins as desired.