Thai Green Curry
This Thai Green Curry is the perfect spring recipe, full of beautiful green color to welcome in the new season. This new dish is filled with crisp young asparagus, a flavorful coconut milk broth and crispy tofu. Even better, it's a snap to throw together, so it's great choice for those mid-week dinners after a long day of work. Enjoy!
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- 1 package extra firm tofu
- 1 can coconut milk
- 1/4 cup Thai green curry paste
- 1 1/2 tablespoons brown sugar
- 1 bunch asparagus spears
- 1 lime
- 2 scallions
- 1/4 cup fresh cilantro
- 1 tablespoon vegetable oil*
- 2 cups brown rice
- *not included
- 4 cups water*
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.
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.
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.
Using the same pan, add the coconut milk, curry paste and brown sugar. Stir and bring to a simmer.
Add the asparagus to the coconut broth and continue to simmer for 2 minutes. Then add the tofu cubes and stir to incorporate.
To serve, add the brown rice to bowls and top with tofu curry mix. Garnish with cilantro, scallions and a squeeze of lime.