Valleybrink Road | Recipes | Green Veggie Curry with Tofu | 1 tablespoon avocado oil or other neutral oil 2 garlic cloves, peeled and roughly chopped 1-2 tbsp of fresh ginger, peeled and minced 2 small carrots, peeled and cut into thin half moons 1/2 a can coconut milk 3/4 cup chicken stock 2 t.

Please wait (up to a minute) while we process your order.

Thank you.

close
Join Valleybrink Road
Join Now
Login to Valleybrink Road
Forgot your Password?
Login
Forgot Password
You will receive an email from us shortly. Click the link to set a new password.
submit
Reset Password
Success! Your password has been reset
submit
User Settings
submit
Email Required
Before you continue browsing the site we need your email
submit
Green Veggie Curry with Tofu
Steps
1
2
3
4
5
6
Description

The ease of this dish is all in using a premade curry paste. I really like Thai Kitchen Green Curry or Red Curry pastes, which you can find at most grocery stores. As for veggies, feel free to use what you have on hand in the fridge if you want. The combinations here are endless. Enjoy!

Get Started
Step 1

Place a large sauté pan over medium heat. Add the oil, garlic, ginger, and carrot. Stir to coat and sauté until the ginger becomes pungent and the carrot just begins to soften (don't let the garlic burn).

Next Step
2
Step 2

Add in the coconut milk and chicken stock.

Next Step
3
Step 3

Next, add in the tofu, green curry paste, and brown sugar. Stir gently to break up and dissolve the curry paste. Bring to a soft, gentle boil and cook for a couple of minutes to heat tofu through.

Next Step
4
Step 4

Next, add the fresh peas and asparagus. Turn the heat down and simmer for 5-7 minutes. Taste. Season with sea salt if necessary.

Next Step
5
Step 5

Add swiss chard or kale and stir in to coat with the curry.

Next Step
6
Step 6

When your ready to serve, scoop some white rice into a bowl and top with the curry. Garnish with a little thai basil and some lime wedges. Enjoy!

Done!
Share this recipe
Ingredients
  |  
Shopping List
  |  
  • 1 tablespoon avocado oil or other neutral oil
  • 2 garlic cloves, peeled and roughly chopped
  • 1-2 tbsp of fresh ginger, peeled and minced
  • 2 small carrots, peeled and cut into thin half moons
  • 1/2 a can coconut milk
  • 3/4 cup chicken stock
  • 2 tbsp Thai Kitchen Green Curry Paste
  • 1 tbsp brown sugar
  • 8 oz. extra firm tofu, cubed
  • 1/2 fresh peas (frozen will work too)
  • 3 spears of asparagus, cut into small rounds
  • 2 leaves of kale or swiss chard, stems removed and thinly sliced
  • fresh thai basil (you can use regular basil too)
  • cooked white rice for serving (1/2-1 cup cooked rice per person)
  • limes for garnishing