5-Ingredient Green Curry

As seen on

pinch of yum

Total Time

45 minutes

Prep Time

15 mins

Cook Time

30 mins

Rating

(84)

Ingredients

8-10 servings

12 ounces firm tofu
a swish of olive oil + a sprinkle of salt
2 sweet potatoes, peeled and cubed
4 tablespoons green curry paste (I used Thai Kitchen)
three 14-ounce cans coconut milk
3 or-so cups broccoli florets
a handful of chopped fresh cilantro
a handful of golden raisins
just a lil fish sauce (trust me!) and brown sugar to taste

Beginner Vegetarian Dinner Sautéing ...

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Preparation

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Step 1

Press the tofu with paper towels to remove water. Cut tofu into cubes. In a large soup pot, heat the olive oil over medium high heat. Add the tofu, sprinkle with salt, and pan fry for 10-15 minutes, until golden brown. Remove and set aside.

Step 2

Add sweet potatoes, coconut milk, and curry paste to the soup pot. Simmer for 5-10 minutes until potatoes are fork-tender. Add broccoli and tofu. Simmer for 3-5 minutes until broccoli is bright green.

Step 3

I like to add a handful of golden raisins and cilantro (I know, I know, lots of levels of weird going on here) and I pinky promise that a quick swish of fish sauce and a sprinkle of brown sugar will take this over the top.

Chef’s notes

Serve over steamy white rice!

IF USING MAE PLOY OR MAESRI BRAND CURRY PASTE, USE LESS! I love spicy food, but when we tried it with Mae Ploy I just about burned my mouth off. Start with 1 tablespoon and work up from there. However, Thai Kitchen brand is much milder and 4 tablespoons is the right amount for that one.

Nutrition information is for the green curry only. It does not include rice.

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5-Ingredient Green Curry

Ingredients

Preparation

Step 1

Step 2

Step 3

Chef’s notes

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