Thai Green Curry with Vegetables and Tofu
I like this dish as a way to occasionally serve my family tofu, but you can use chicken or shrimp if you like. And if you want to use different veggies, go right ahead! Just aim to use about 6 cups—snap peas, snow peas, frozen corn, broccoli, bell peppers, cauliflower, and more all work well here. Adults may want to top their servings with hot sauce!
I like this dish as a way to occasionally serve my family tofu, but you can use chicken or shrimp if you like. And if you want to use different veggies, go right ahead! Just aim to use about 6 cups—snap peas, snow peas, frozen corn, broccoli, bell peppers, cauliflower, and more all work well here. Adults may want to top their servings with hot sauce!
- 1 tablespoon maple syrup
- 2 cups frozen peas
- 1 cup light coconut milk
- 1 1/2 cups rice (any kind works!)
- 2 tablespoons canola or toasted sesame oil
- 1 package extra-firm tofu (or 1/2 pound chicken thighs, cut
- 2 cups carrots (about 4 small) peeled and thinly sliced
- 2 cups broccoli or cauliflower chopped into small florets
- 2-3 tablespoonsâ green curry paste
- 1 tablespoon lime juice or 1 teaspoon fish sauce (optional)
- hot sauce chopped peanuts, optional to top
- Carbohydrate 11.5569164066119 g
- Cholesterol 0 mg
- Fat 12.3219656250011 g
- Fiber 3.015 g
- Protein 4.6387 g
- Saturated Fat 10.7316478125002 g
- Serving Size 1 1 Serving (125g)
- Sodium 79.8182031250485 mg
- Sugar 8.54191640661188 g
- Trans Fat 0.804795000000002 g
- Calories 166 calories
Step-by-step
- Prepare rice according to package directions.
- Remove tofu from package and drain. Press between two clean kitchen towels, weighted with a bowl on top, for at least 5 minutes and up to 30 to remove additional liquid. Cut into cubes.
- Heat 1 tablespoon of the oil over medium in a large skillet. Add tofu and cook for 8 minutes, flipping over halfway through. Remove to a clean plate.
- Heat the remaining oil in the pan and add the carrots and broccoli. Cover and cook for 6-8 minutes or until starting to soften. Stir in the peas.
- Whisk together the coconut milk, curry paste, maple syrup, lime juice (or fish sauce) in a glass measuring cup. Warm for 30-60 seconds in the microwave. Pour over veggies and serve the mixture over rice, or serve the sauce alongside.
Thai Green Curry: A Weeknight Winner
As a busy mom of three, finding time to cook a healthy and delicious dinner can feel like a Herculean task. But I've discovered that even with a packed schedule, creating flavorful meals is possible. This Thai Green Curry with Vegetables and Tofu is a perfect example. It's quick to prepare, packed with nutrients, and incredibly satisfying – a true weeknight hero!
The beauty of this recipe lies in its adaptability. While I often use tofu for a vegetarian option, the dish easily accommodates chicken or shrimp for those who prefer a protein boost. And the vegetables? Oh, the possibilities! I love the classic combination of carrots, broccoli, and peas, but feel free to experiment. Snap peas, snow peas, corn, bell peppers, and cauliflower all add delicious texture and vibrant color. The core principle is to aim for about 6 cups of your favorite vegetables to create a hearty and flavorful curry.
The process itself is straightforward and unfussy. I usually start by prepping the rice while I’m dealing with other tasks. Then, it's a simple matter of sautéing the tofu (or your chosen protein), followed by the vegetables. The magic happens when you combine the creamy coconut milk with fragrant green curry paste, a touch of sweetness from maple syrup, and a zing of lime. The entire cooking process is a breeze; everything cooks quickly and comes together effortlessly. For a little extra kick, a dash of fish sauce (or for those who don’t use it, you can just skip this part) really elevates the flavor profile to a whole new level, perfect for satisfying adult palates. I often keep a bottle of hot sauce on hand for those in the family who prefer some extra heat. A sprinkle of chopped peanuts adds a wonderful textural and nutty finish.
This Thai Green Curry has become a staple in our family dinners for more than one reason. It’s not just incredibly delicious; it also offers a healthy dose of vegetables and protein, keeping us all happy, satisfied, and energized. On busy weeknights, this is a lifesaver – a quick, easy and nutritious meal that the whole family enjoys.
Beyond being a weeknight wonder, this curry is also fantastic for meal prepping. I often double the recipe and have leftovers for lunch during the week. It reheats beautifully and maintains its vibrant flavors, making it an excellent choice for packed lunches or quick workdays. The leftovers even get better with time, with the flavors deepening and melding together, which creates an even better tasting dish!
Tips and Variations:
- Spice Level: Adjust the amount of green curry paste to your preference. Start with less and add more if you like it spicier.
- Protein Options: Feel free to use chicken, shrimp, or even chickpeas in place of the tofu.
- Vegetable Variety: Experiment with different vegetables to suit your taste and what you have on hand.
- Make it Ahead: This curry can be made ahead of time and stored in the refrigerator for up to 3 days.
- Serving Suggestions: Serve over rice, quinoa, or even cauliflower rice for a lower-carb option.
This recipe is more than just a meal; it's a celebration of simple, wholesome ingredients coming together to create a dish that's both flavorful and nourishing. Give it a try and experience the magic of a weeknight dinner that's as easy as it is delicious.
