Green Thai Curry with Tofu

This is a quick Thai curry, with a prepared green curry paste - you can also make your own curry paste, if you have the time. 

  

The vegetables can be any combination you like - red peppers, mushrooms, bamboo shoots, green beans, and even asparagus work well. 

Ingredients:

- 2 tablespoons vegetable oil

- 1 onion, thinly sliced

- 2 cloves garlic, minced

- 1 green bell pepper, thinly sliced

- 1 cup broccoli florets

- 1 carrot, thinly sliced

- 1 can (14 ounces) coconut milk

- 2 tablespoons green curry paste

- 1 tablespoon fish sauce (optional )

- 1 tablespoon brown sugar

- 1 cup sliced tofu 

- 1/2 cup fresh basil leaves

- 1/2 teaspoon red chili flakes ( optional )

- Lime wedges, for serving

- Cooked rice or noodles, for serving

Instructions:

1. In a large pan or wok, heat the vegetable oil over medium heat. Add the onion and garlic, and sauté until fragrant and the onion is translucent. Add the green curry paste, stir and cook for one minute. 

2. Add the green bell pepper, broccoli, and carrot to the pan, and cook for about 5 minutes until the vegetables start to soften.

3. In a separate bowl, whisk together the coconut milk, fish sauce (if using), and brown sugar until well combined.

4. Pour the coconut milk mixture into the pan with the vegetables, and stir to combine. The tofu should also be added now. 

5. Bring the curry to a simmer and let it cook for about 10-15 minutes, until the vegetables are just cooked through and the flavors are well combined. Stir occasionally to prevent sticking.

6. If you prefer a spicier curry, you can add more green curry paste, and adjust the quantity of chili flakes.

7. Remove the pan from heat and stir in the fresh basil leaves.

8. Serve the Green Thai Curry over cooked rice or noodles, and garnish with lime wedges and red chili flakes.