Emulsifier Free Vegan Thai Green Curry
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Learn more āIngredients
4 servings
For the curry
- 14 oz extra-firm tofu, pressed and cut into 1-inch cubes
- 2 tbsp coconut oil
- 3 tbsp vegan green curry paste
- 2 cans (13.5 oz each) full-fat coconut milk
- 1 cup vegetable broth
- 1 tbsp soy sauce
- 1 tbsp brown sugar
- 2 medium zucchini, cut into half-moons
- 1 cup snap peas, trimmed
- 1 red bell pepper, thinly sliced
- 2 tsp fresh lime juice
- Ā½ cup fresh thai basil leaves (or regular basil)
For serving
- 3 cups cooked jasmine rice, for serving
- lime wedges, for serving (optional)
- thinly sliced red chili, for serving (optional)
Instructions
- 1
Press the tofu for at least 15 minutes by wrapping it in a clean kitchen towel and setting a heavy pan on top, then cut into 1-inch cubes and pat dry with paper towels.
- 2
Heat 1 tbsp of the coconut oil in a large skillet or wok over medium-high heat until shimmering. Add the tofu cubes in a single layer and cook undisturbed for 3ā4 minutes, until the undersides are golden and release easily from the pan. Flip and cook for another 2ā3 minutes until golden on the second side. Transfer to a small bowl and set aside.
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