Easiest Way to Prepare Tasty Spicy Green Curry with Tofu

Spicy Green Curry with Tofu. But the leftovers the next day were less spicy for some reason and absolutely deliciuos in a pita. My first time to cook tufu - I was surprised at how long it took to brown alot longer than chicken breast all that water I guess. Green Curry is spicier than red and yellow curry but if you enjoy eating spicy food, it's a dish that you need to start cooking at home!

It combines crispy tofu, hearty veggies, and creamy coconut sauce into a warm bowl of comforting goodness. The first step of this recipe is to cut the tofu into cubes and toast them in a little bit of oil. Use a pair of tongs to rotate the tofu to get even browning. You can have Spicy Green Curry with Tofu using 12 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Spicy Green Curry with Tofu

1. It's 1 Tbsp of Canola Oil.
2. It's 1/2 Cup of Green Curry Paste.
3. It's 3 Cups of Japanese Eggplant (Cut into 1in pieces).
4. Prepare 1 Cup of Shelled Edamame.
5. It's 1 Cup of Canned Chickpeas (Rinsed and Drained).
6. You need 3 Cups of Green Beans (Trimmed and Halved).
7. Prepare 2-12 oz of Blocks Firm Tofu (Cut into cubes).
8. Prepare 2.5 Cups of Unsweetened Coconut Milk.
9. Prepare 1/4 Cup of Brown Sugar.
10. You need 2 Tbsp of Fish Sauce.
11. Prepare 4 of Red Thai Chili Peppers (Sliced).
12. It's 1 Cup of Fresh Cilantro.

Spicy ginger and curry paste, aromatic garlic and cilantro, creamy coconut milk, and zesty lime create a flavorful base for this Thai green curry that is packed with vegetables and crispy tofu. But even more impressive than the depth of flavor is how easy it all comes together in a single skillet. Heat coconut milk, curry paste, sugar and fish sauce in large pot. Add broccolini and tofu and cook until crisp-tender; season with salt.

Spicy Green Curry with Tofu step by step

1. In a large pot over medium-high heat, add the oil and curry paste. Cook, stirring often, until fragrant. About 3-5 minutes..
2. Add the Eggplant, stir well, add 1 Cup water. Reduce heat to medium, cover, and cook until eggplant is just tender. About 10 minutes..
3. Add the edamame, chickpeas, and green beans. Cover and cook until the green beans are tender. About 10 minutes..
4. Add the tofu, coconut milk, brown sugar, fish sauce,and chiles. Summer, uncovered, until slightly thickened. About 20 minutes..
5. Season to taste with salt. Cook until the curry is thickened. About 10 minutes. Serve topped with Cilantro..
6. 679 Calories, 27g protein, 53g carbs (10g fiber), 41 g fat..

Serve over brown rice; top with basil. This Thai green curry paste is on the spicier side. Vegan Green Curry with Tofu & Veggies This homemade vegan green curry is better than takeout and easy enough for a weeknight! Packed with spicy Thai flavors, crispy pan-fried tofu and tender veggies in a creamy coconut milk base, this easy dinner will become a favorite that you'll want to make again and again. Vegetarian Thai Green Curry With Tofu is a classic Thai dish.