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Thai Green Curry

dinner

Dinner Tofu Root Vegetables Gluten-Free Nut-Free High-Protein Quick and Easy Winter Recipes Summer Recipes Spring Recipes Seasonal Menu
SERVINGS
2 2
PREP & COOK TIME
30 min
CALORIES
513
FAT
34g
CARBOHYDRATES
41g
PROTEIN
20g

MAIN INGREDIENTS

  1. 1 package extra firm tofu
  2. 1 can coconut milk
  3. 1/4 cup Thai green curry paste
  4. 1 1/2 tablespoons brown sugar
  5. 1 bunch asparagus spears
  6. 1 lime
  7. 2 scallions
  8. 1/4 cup fresh cilantro
  9. 1 tablespoon vegetable oil*
  10. 2 cups brown rice
  11. *not included
  12. 4 cups water*

TOOLS

  • Large Sauté Pan
  • Medium Pot

INSTRUCTIONS

1

Prep: Rinse and dry the produce. Chop the scallions and cilantro, cut the lime in half, and cut asparagus spears into 1 inch pieces. Drain tofu, cut into 1 inch cubes, wrap in paper towel and press firmly to get rid of moisture. Open the coconut milk and set aside.

2

Pour brown rice into a medium pot. Add 4 cups of water, and bring to a boil. Reduce heat to low, cover and let simmer until rice is completely cooked, about 25-30 minutes.

3

Coat a large sauté pan with 1 tablespoon vegetable oil over medium heat. Add tofu cubes in a single layer and cook until slightly browned on bottom, about 5 minutes. Using a spatula, flip the tofu to brown the other sides, for another 5 minutes. Transfer tofu to a plate and set aside.

4

Using the same pan, add the coconut milk, curry paste and brown sugar. Stir and bring to a simmer.

5

Add the asparagus to the coconut broth and continue to simmer for 2 minutes. Then add the tofu cubes and stir to incorporate.

6

To serve, add the brown rice to bowls and top with tofu curry mix. Garnish with cilantro, scallions and a squeeze of lime.