Description
A creamy, fragrant Thai-inspired green curry stir fry with tender tofu, zucchini, green beans, basil, lime, and fluffy jasmine rice.
Ingredients
Scale
- 14 ounces extra-firm tofu, drained, lightly pressed, and cut into cubes
- 1 tablespoon neutral oil
- 2 tablespoons Thai green curry paste
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 can full-fat coconut milk, 13.5 ounces
- 1/2 cup vegetable broth
- 1 tablespoon soy sauce
- 1 teaspoon brown sugar
- 1 medium zucchini, sliced into half moons
- 1 cup green beans, trimmed and cut in half
- 1/4 cup fresh basil, loosely packed
- 1 tablespoon fresh lime juice
- 3 cups cooked jasmine rice
Instructions
- Place a large skillet or wok over medium heat and warm for 1 to 2 minutes.
- In a small bowl, stir together the coconut milk, vegetable broth, soy sauce, and brown sugar.
- Add the neutral oil to the skillet, then stir in the green curry paste, garlic, and ginger. Cook for 1 minute until fragrant.
- Add the tofu cubes and gently stir until coated in the curry mixture.
- Pour in the coconut milk mixture, then add the zucchini and green beans.
- Simmer for 8 to 10 minutes, stirring occasionally, until the vegetables are tender and the sauce thickens slightly.
- Stir in the basil and lime juice, then taste and adjust with a little more soy sauce or lime juice if needed.
- Serve hot with cooked jasmine rice.
Notes
- Use full-fat coconut milk for the creamiest sauce.
- Keep the vegetables slightly crisp for the best texture.
- Use tamari instead of soy sauce for a gluten free version.
- Add fresh chili if you prefer more heat.
Nutrition
- Serving Size: 1 bowl
- Calories: 385
- Sugar: 5g
- Sodium: 620mg
- Fat: 24g
- Saturated Fat: 16g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 4g
- Protein: 13g
- Cholesterol: 0mg
Keywords: Thai green curry stir fry, tofu curry, coconut curry, vegetarian dinner, quick curry recipe