Description
Green curry is easy to make. And really tasty too. So good!
Ingredients
Units
Scale
- 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
- a handful of chopped fresh cilantro
- a handful of golden raisins
- just a lil fish sauce
Instructions
- 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.
- 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.
- 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.
- Prep Time: 15
- Cook Time: 20
- Category: dinner
- Method: planting
- Cuisine: farm
Nutrition
- Serving Size: 12
- Calories: 136
- Sugar: 35
- Sodium: 135
- Fat: 4
- Saturated Fat: 10
- Unsaturated Fat: 10
- Trans Fat: 10
- Carbohydrates: 10
- Fiber: 101
- Protein: 101
- Cholesterol: 10
