Coconut Green Thai Curry

This dish is great if you’re looking for something a little different but still super filling and delicious. It is entirely vegan but can be made for any diet with the inclusion of another protein. This is also the perfect dish for Miriam’s Kitchen, because like many curry and soup based dishes, this can be made well in advance and can serve a lot of people because of the easy and efficient serving manner. It’s also easy to portion control and distribute for fast paced-environments. Lastly, it's really delicious and comes together in about half an hour. If you’re looking for a dish to impress your friends or spice up the at home menu, this is it!

Serving Size: 4

Ingredients:

• 1 red pepper

• ½ yellow onion

• 1 can coconut milk

• 2 medium carrots

• 10 sliced Cremini Mushrooms

• 8 baby bok choy

• 6 tbsp Thai Green Curry Paste

• 1 block of extra firm tofu

• Juice of 1 lime

• Thai basil or cilantro/coriander (toppings; optional)*

• 1 cup snow peas

• 1/8 tsp salt

• ¼ tsp pepper

• 1 tsp garlic powder

• 1 tsp onion powder

• ¼ tsp red pepper flakes*

• 1 – 3 tsp white sugar 1

• 2 large garlic cloves

• 2 tsp fresh ginger*

• 1 tbsp lemongrass paste*

• 2 cup jasmine rice

  
  

  The symbol: * means that these ingredients are optional, the dish will taste delicious without them, but they’re flavor boosters and are highly recommended if available

  
  

  Steps:

  1. Prepare your Protein:

• Start by pressing your tofu for 15 minutes.

• Either put your tofu (wrapped it in paper towel) under a heavy pan or in a tofu press.

• Once the tofu is fully pressed (you’ll know because a good amount of water has been released from it), cut into 1 inch cubes, or to a size you will prefer

  
  

  2. Rice is Life:

• Begin to cook your jasmine rice

  
  

  How to Cook Your Rice:

• Pour 2 cups of rice into a bowl

• Rinse the rice 5-6 times until water comes out fully clear and no longer foggy from the starch

• Either cook your rice in your rice cooker or cook on stovetop: the water to rice ratio is 1:1

  
  

  3. Vegetables Galore:

• Slice your mushrooms, pepper, and baby bok choy

• Julienne your onion and coin your carrots

• Get a pan hot with 2 tbsp oil and add 1 minced garlic clove to your pan Fry for a minute then add your onion and saute for 2 minutes

• Then add your peppers, carrots, snow peas, and baby bok choy and fry for another 3 minutes Lastly add your mushrooms along with some seasonings: salt, pepper, garlic powder, onion powder and red pepper flakes

• Cook together for another 3-4 minutes (they should be all almost cooked if not cooked; if they’re a little under don’t worry they’ll finish cooking in the sauce later)

  
  

  4. Curry Time:

• Add curry paste, lemongrass, ginger, and garlic to a pan for1 minute to get the flavors to merge together

• Then add your can of coconut milk and mix thoroughly until a single sauce is formed Add your sugar and lime juice

• Cook for about 2 minutes and then add your vegetables back in to soak up the sauce, you can now add in your tofu which should be cut into cubes

• Continue to cook everything for another 4-7 minutes until curry has slightly thickened and everything is well combined

  
  

  5. Plate and Enjoy!

• In a bowl, add ¼ cup of jasmine rice and a large scoop of your curry

• Top with cilantro/coriander if you’d like

• I love an extra squeeze of lime as well but that’s up to you

• Enjoy!

Coconut Green Thai Curry Picture