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5-Ingredient Green Curry


  • Author: Lindsay
  • Yield: 8-10 (depends on hunger levels)

Description

5-Ingredient Green Curry! packed with tons of veggies, an easy green curry sauce, and finished with golden raisins and cilantro.


Ingredients

For the Green Curry:

  • 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 which can be ordered on Amazon and also often found in the Asian section of many mainstream grocery stores)
  • 3 14-ounce cans coconut milk
  • 3-or-so cups broccoli florets

Optional Extras:

  • a handful of chopped fresh cilantro
  • a handful of golden raisins
  • just a lil fish sauce (trust me!) and brown sugar to taste

Instructions

  1. Tofu: 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.
  2. Veggies: 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.
  3. Finishing it off: 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.

Notes

Serve over steamy white rice! But hopefully that’s obvious. 😋

Swap tofu for another protein if you like chicken, shrimp, etc.

If you need this to be 100% vegan, then you will need to check your curry paste label! Many use shrimp paste or other fish products in the paste itself.

Sometimes I make this with two cans of coconut milk, maybe thinned out with some water, and sometimes with three when I want it thick and creamy. It just depends on how much extra “sauce” I want with it and what texture you want the sauce to be.

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.