Green Curry w/ Veggies + Crispy Tofu

This dish tastes exactly like the green curry you get from a restaurant - trust me, we have ordered a lottttt of Thai food here in NYC and I have to say it tastes identical. FYI the green curry paste has a kick to it which I didn’t know and add 6 Thai chillies….so that was fun and definitely NOT needed. You can make this with chicken, we love ours with tofu and you can switch out the veggies for anything you like!

Watch video HERE. Recipe below!

INGREDIENTS:

• 1 4oz can of Green Curry Paste (the Maesri brand HERE is the best)

• 1 14oz can of full fat coconut milk

• 1.5 cup low sodium chicken broth

• 1 tbsp fish sauce

• 2-3 tsp sugar

• 2-3 garlic cloves

• 2 tbsp fresh minced lemongrass or 1 tbsp lemongrass paste

• 1/2 medium onion, sliced

• 1.5 cups green bean; trimmed

• 1 cup mushrooms; sliced

• 1 cup red bell peppers; sliced

• 1 pack firm tofu

• 1 tbsp cornstarch

• garlic powder

• avocado oil

DIRECTIONS:

1. Preheat oven to 425°F

2. Drain tofu and wrap in paper towel and set aside.

3. Prepare all your veggies and place on a plate:

   • slice red bell pepper

   • slice mushrooms

   • trim ends of green beans (you can cut it in half it they are long)

   • slice 1/2 of a medium onion

   • mince 2-3 garlic cloves

   • mince 2 tbsp fresh lemongrass (if using)

4. Cut your tofu into 1” cubes and place in a mixing bowl

5. Drizzle tofu with avocado oil and gently fold to mix. Then season with garlic powder and mix again.

6. Sprinkle 1 tbsp cornstarch onto the tofu and gently fold to combine.

7. Bake tofu for about 15-17 minutes until it’s crispy on the outside but still soft on the inside.

8. To a large skillet, add in about 1 tbsp avocado oil

9. Add in onion, garlic and lemongrass and mix

10. Add entire can of green curry paste and mix, frying until it dries out a little 2-3 minutes.

11. Add in can of coconut milk, 1.5 cups chicken broth, 1 tbsp fish sauce and 2 tsp sugar. Mix to combine and bring to a boil.

12. Add green beans, red bell peppers and mushrooms. Mix and turn heat down to medium-low and partially cover with lid to cook the veggies. Let it cook for about 5-7 minutes checkin throughout to make sure the green beans are not too crunchy. You want the green beans to have a crisp-tender bite and NOT mushy.

13. Once veggies are at the right texture. Turn off and remove from heat. Taste sauce and adjust seasonings accordingly. Add more sugar or fish sauce if needed.

14. Add in crispy tofu, mix and serve over hot white rice.