Coconut Green Curry with Tofu and Vegetables
Green curry paste, coconut milk, and crisp tofu form the base of this vibrant vegetable curry. A thoughtful mix of golden raisins and fresh cilantro balances the savory sauce, resulting in a complex and comforting meal.
Ingrédients
- 12 ounces firm tofu
- olive oil
- salt
- 2 sweet potatoes · peeled and cubed
- 4 tablespoons green curry paste
- 3 cans coconut milk · 14-ounce
- 3 cups broccoli florets
- 1 cup white rice
- fresh cilantro
- golden raisins
- fish sauce
- brown sugar
Préparation
- 1
Press the tofu with paper towels to remove excess water, then cut it into cubes. Heat a drizzle of olive oil in a large soup pot over medium-high heat. Add the tofu, sprinkle with salt, and pan-fry for 10-15 minutes until golden brown; remove and set aside.
- 2
Prepare the white rice according to the package directions.
- 3
Add the sweet potatoes, coconut milk, and curry paste to the soup pot. Simmer for 5-10 minutes until the potatoes are fork-tender.
- 4
Incorporate the broccoli and the fried tofu into the pot. Continue to simmer for 3-5 minutes until the broccoli is bright green.
- 5
Stir in a handful of golden raisins and fresh cilantro. Season to taste with a splash of fish sauce and a sprinkle of brown sugar.
- 6
Serve warm in bowls alongside the cooked white rice.