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Spicy Thai Green Curry with Tofu and Vegetables
Spicy Thai Green Curry with Tofu and Vegetables

Spicy Thai Green Curry with Tofu and Vegetables
A flavorful and aromatic Thai green curry packed with protein-rich tofu and a variety of vegetables.
Spicy Thai Green Curry with Tofu and Vegetables
Ingredients:
1
Servings
  • 200
    g
     tofu
  • 200
    ml
     coconut milk
  • 2
    tbsp
     green curry paste
  • 100
    g
     broccoli
  • 1
    item
     red bell pepper
  • 100
    g
     carrot
  • 10
    g
     basil leaves
  • 1
    tbsp
     soy sauce
  • 1
    tbsp
     olive oil
  • 1
    tbsp
     lime juice
Spicy Thai Green Curry with Tofu and Vegetables
Instructions:
  1. Press the tofu to remove excess moisture and cut it into cubes.
  2. Heat olive oil in a pan over medium heat. Add tofu cubes and sauté until golden brown. Remove and set aside.
  3. In the same pan, add green curry paste and stir-fry for a minute until fragrant.
  4. Pour in coconut milk and bring to a simmer.
  5. Add broccoli, red bell pepper slices, and carrot slices. Cook until vegetables are tender-crisp.
  6. Stir in the tofu cubes, soy sauce, and lime juice. Cook for another 2-3 minutes.
  7. Garnish with fresh basil leaves before serving.
Nutrition Per Serving 650 g Per 100g
Energy 800 kcal 123 kcal
Protein 20 g 3.1 g
Fibre 10 g 1.5 g
Salt 2 g 0.3 g
Sugar 12 g 1.8 g
Carbohydrates 60 g 9.2 g
Fat 50 g 7.7 g
  • 200
    g
     tofu
  • 200
    ml
     coconut milk
  • 2
    tbsp
     green curry paste
  • 100
    g
     broccoli
  • 1
    item
     red bell pepper
  • 100
    g
     carrot
  • 10
    g
     basil leaves
  • 1
    tbsp
     soy sauce
  • 1
    tbsp
     olive oil
  • 1
    tbsp
     lime juice
1
Servings
0

Press the tofu to remove excess moisture and cut it into cubes.

Heat olive oil in a pan over medium heat. Add tofu cubes and sauté until golden brown. Remove and set aside.

In the same pan, add green curry paste and stir-fry for a minute until fragrant.

Pour in coconut milk and bring to a simmer.

Add broccoli, red bell pepper slices, and carrot slices. Cook until vegetables are tender-crisp.

Stir in the tofu cubes, soy sauce, and lime juice. Cook for another 2-3 minutes.

Garnish with fresh basil leaves before serving.

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