Thai Green Curry with Vegetables

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A mild green curry, packed with vegetables and served with Basmati rice

YIELD

4 Servings

TOTAL TIME

30 minutes

DIFFICULTY

Easy

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INGREDIENTS

NAME

WEIGHT

VOLUME

Tofu, firm, cut into 2½ cm / 1” cubes

450 g / 1 lb

-

Olive oil, extra virgin 

15 g

15 mL / 1 tbsp 

Water

680 g

680 mL / 3 cups 

Basmati rice, rinsed

400 g / 14 oz 

2 cups

Salt

4 g 

1 tsp

Olive oil, extra virgin

15 g 

15 mL / 1 tbsp

Onion, diced

200 g

2 onions

Ginger, peeled and chopped 

18 g

2 tbsp

Garlic, minced

12 g

4 cloves

Salt

2 g

1 tsp

Asparagus, trimmed, sliced into 5 cm / 2” pieces

700 g / 1½ lb

4 cups

Carrots, peeled, sliced into rounds 

350 g

2 cups

Thai curry paste, green 

2 oz 

4 tbsp

Coconut milk

28 oz 

800 mL / 3½ cups

Water

240 g 

240 mL /  1 cup

Brown sugar

15 g 

1 tbsp

Spinach, chopped

120 g

4 cups

Lime juice

15 g

15 mL / 1 tbsp

Soy sauce

15 g

15 mL / 1 tbsp

Cilantro, chopped 

For garnish

-

METHOD

  1. Preheat oven to 200°C / 400°F.
  2. In a large bowl, toss tofu with olive oil. Line a baking sheet with parchment paper. Add tofu to baking sheet and bake, flipping halfway through, until tofu is light brown, about 25 minutes. 
  3. In a saucepan, bring water to a boil. Stir in basmati rice and salt and return to a boil over medium-high heat.
  4. Reduce heat to a simmer, cover, and cook until rice is tender and has absorbed all the liquid, about 20 minutes. 
  5. Remove from heat and let steam, covered, for 10 minutes. 
  6. In a large skillet, heat olive oil over medium heat. Add onion, ginger, garlic, and salt. Cook, stirring often, until onion turns translucent, about 4 minutes. Add asparagus and carrots and cook for about another 3 minutes. 
  7. Add curry paste and cook, stirring, for about 2 minutes. Add in coconut milk, water, brown sugar and tofu. Bring mixture to a simmer. Reduce heat to maintain a gentle simmer and cook until vegetables are tender, about 5-7 minutes.
  8. Add spinach and cook until it has wilted, about 30 seconds. Remove from heat and season with lime juice, soy sauce and salt.  
  9. Using a fork, fluff the rice. Divide rice and curry evenly among 4 bowls. Garnish with cilantro. 

NOTES

  • Be sure to press tofu before slicing and cooking. This means applying weight to your block of tofu and absorbing excess moisture with paper towel 
  • Bake tofu for an additional 10-15 minutes if you prefer it crispy 
  • Substitute snap peas for asparagus if you prefer 
  •