Vegetables Green Curry: hot, fragrant bowl of tofu and vegetables, simmer in an incredibly delicious green curry mixture. It’s so cozy and delicious that you just wanted to bundle with a blanket and enjoy it on the sofa with a bowl of steam rice.
If you are a curry loving person, this is a must-try recipe. The most tempting part of it is coming together in just 30 minutes, and cooked in one pot.
The coziness from this dish came from plenty of vegetables; feel free to add whatever you have on hand. The hearty, creamy flavor of coconut milk is fragrant and aromatic. It’s meal time.
One thing to note is that this dish is seriously spicy. So start with a tablespoon of curry paste and add it according to your spice tolerance level.
The result is a bowl of comfort: rich coconut milk with a squish of fish sauce, veggies swim in green curry flavors and hearty vegetables. This easy recipe will delivers deep, bold flavors that your stomach will thank you.
Thai Green Curry with Vegetables
- 1 medium sweet potato (cubed)
- 10 oz fry tofu
- 1 can (13 oz) coconut milk
- 4 oz bamboo shoots
- 1 large red pepper (chopped)
- 1 cup water
For the skillet:
- 1 tablespoon olive oil
- 1 tablespoon freshly grated ginger
- 2 tablespoons minced shallot
- 1 stalk lemongrass (cut into 1" thick)
- 1 1/2 tablespoons green curry paste
- 1/4 cup thai basil
- 1 tablespoon fish sauce (more to taste)
- 1 teaspoon sugar
- salt to taste
Heat oil over medium high heat in a heavy bottom skillet. Once hot, add garlic, shallot, lemongrass, and ginger until fragrant, about 2 minutes. Add in sweet potato, spinkle some salt over the potatoes. Then add in curry paste and cook, stiring often, about 2 minutes.
Add in coconut milk, water and turn down the heat to medium. Bring the mixture to simmer, and cook the sweet potatoes until soft, reducing the heat as necessarily to keep the mixture simmer. Cook for 15 minutes, until sweet potatoes are soften.
Add in bamboos shoots, red pepper, tofu and cook for another 3 minutes. Season with fish sauce, and sugar, according to taste. Remove lemongrass stalk and discard.
Add in Thai basil, remove from heat. Garnish with chopped peanuts. Serve over rice with a squeeze of lime wedges.
Start with 1 tablespoon green curry paste first and add more according to your preference.