Green Curry with Vegetables and Tofu

Ingredients

• 2 tablespoons olive oil

• 1 shallot diced

• 4 cloves of garlic, minced

• 1 inch of ginger, minced

• 1 serrano pepper, diced

• 3 dried chilies

• 1 tablespoon red pepper flakes

• 2 tablespoons green curry paste

• 1 can of coconut cream

• 1 head of broccoli, broken into your desired size

• 1 package of baby corn

• 1 red bell pepper, sliced into long pieces

• 1 carrot, peeled and sliced into rounds

• Juice of 1 lime

• 1 package of extra firm tofu, drained and sliced into triangles

• 2 tablespoons of unsalted butter

• 2 cups of cooked white rice

Preparation

1. In a medium saucepan, add two tablespoons olive oil and 1 diced shallot and cook over medium heat until the shallot is starting to become translucent. Then add 4 cloves of minced garlic, 1 inch of ginger minced, 3 dried chilies, and 1 tablespoon of red pepper flakes to the pot. Stir together and sauté for 3 minutes until the garlic and ginger start to brown. Then add in 2 tablespoons of green curry paste and sauté for an additional 3 minutes. Stir well to ensure everything is well combined.

2. Stir in the can of coconut cream to the saucepan and cook on medium-low heat for 5 minutes. Then add 1 head of broken apart broccoli, 1 package of baby corn, 1 sliced red bell pepper, and 1 sliced carrot. Sauté for an additional 5 minutes or until the veggies are slightly tender but still have a firm bite to them. Add the juice of 1 lime.

3. Meanwhile, pan fry your triangles of tofu in 2 tablespoons of unsalted butter. Use a medium pan over medium-high heat to fry each side of the tofu until it is golden. Remove from heat and reserve.

4. Disperse the 2 cups of rice evenly between 4 bowls and then add on your desired amount of curry. Top with the crispy tofu and enjoy.

Notes

• Servings: ~ 4 people