This super healthy, super green curry gets big flavor from Thai green curry paste and caramelized aromatics and is loaded with nutrition. The perfect thing for your clean eating plan in January or anytime!
Course: dinner, lunch, Main Course
Cuisine: American, Thai
Keyword: curry, green soup, stew, vegan
Servings: 62-cup servings
Author: Kiki Simpson, Healthy Sexy Kitchen
1cupbrown basmati riceor rice of choice, I used Forbidden Rice
12-14ouncesextra firm tofupressed and cubed
3tablespoonsavocado oil, dividedor oil of choice
2tablespoonsgingerminced or grated
4Thai chilesthinly sliced (or 1 serrano), to taste
3tablespoonsgreen curry paste
4-5kaffir lime leavesoptional
4cupschopped green vegetablesI used broccoli, zucchini, green beans, asparagus and frozen peas
8-10ouncesspinach or other greensI used kale and spinach
2sprigsbasil and cilantrooptional
2cupslow-sodium vegetable broth or water
2cupscoconut milkfull fat, 1 can
1-2red hot chilessliced
Start your rice. In a medium saucepan, add rice and 2 cups of water (or more) and cook according to package directions. For brown rice, that will be between 30-40 minutes.
Prep the tofu. Preheat oven to 400°F (205°C). Drain tofu and slice in half lengthwise. Wrap in lint-free towels (or paper towels) and press gently. Set a heavy skillet or a sheet pan with something heavy on top and let sit for 15 minutes. Remove from towels, cut into ½-inch cubes. Place on a sheet pan, drizzle with 1T oil and toss till coated. Bake for about 15-20 minutes, or until browned. Remove and set aside.
Prep your vegetables. Meanwhile, chop and prep all of your vegetables and aromatics.
Start the curry. In a large skillet or Dutch oven, heat the remaining 2 tablespoons oil and add shallots and scallions and saute for a minute or two. Then add ginger, garlic, chiles, curry paste as well as lemongrass and Kaffir lime leaves, if using. Stir and saute until deeply aromatic, about 2 minutes.
Add chopped vegetables and stir to coat well and begin the cooking process.
In a blender or food processor, add spinach or other greens along with basil and cilantro. Top with coconut milk and broth (or water) and blend until smooth and green!
Add the green liquid to the vegetables in the skillet and bring to a simmer. Cook about 15-20 minutes or until vegetables are tender or to your liking. Stir in baked tofu.
Add salt and sugar, if using, and lime juice. Taste and adjust, as needed.
Serve over rice with basil, cilantro and chiles as garnish.