Green Curry Vegetables with Tofu

Recipe: Green Curry Vegetables with Tofu

Ingredients:

3 Tablespoons virgin coconut oil, divided 1 pound extra firm tofu
2-3 Tablespoons green curry paste
1 can coconut milk

1/2 cup filtered water
3 kaffir lime leaves, thinly sliced
1 Tablespoon fish sauce* or light soy sauce* or light Tamari
1 Tablespoon coconut sugar or brown sugar
2 cups cubed japanese eggplants (about 1 medium regular eggplant) 1 medium red bell pepper, seeded and julienne
2 medium carrots, sliced on the bias in 1/4 inch pieces
3/4 cup whole Thai Basil or Sweet Basil leaves
Juice of half a lime

Makes 4 servings

 Directions:

Cut the tofu into 1 x 1 inch squares and place on a plate lined with 2 paper towels. Allow to sit and drain well while you prepare the other ingredients.

Place a tablespoon of oil in a high-sided sauté pan over high heat. Add tofu and do not stir until it becomes brown on one side. Stir gently and brown the other sides. Remove from heat and set aside in a bowl.

Place remaining oil in the pan over medium heat. Add the curry paste – be careful, as it will cause the oil to spit – and sauté over medium heat until fragrant, about 20 to 30 seconds. Add half of the coconut milk and simmer for 2 to 3 minutes.

Add the fish sauce, coconut sugar, remaining coconut milk, water and eggplant and bring to a boil. Add the cooked tofu, carrots and bell pepper and cook for 4-5 minutes until all veggies are cooked through and the liquid is beginning to reduce. Stir in the kaffir lime leaves, basil, chilies and lime juice. Taste and adjust sugar and fish sauce if necessary. Serve over brown rice or as a thick soup.

Tips & Notes~

You can use pretty much any veggies or protein that you like but for more delicate veggies such as broccoli, add them closer to the end.

If you wanted to use shrimp then add it 3 minutes before the curry is done.

* Fish sauce is not vegetarian or vegan. Soy sauce is not gluten-free. If you would like to make this recipe vegan and gluten-free, use Tamari.