What’s better than spending a morning with a friend makin’ delicious Green Thai Coconut Curry with Tofu? A plant-based meal to share for lunch. My friend, and hairdresser, Melody, came to my house for a lesson in making tofu and I made sure she had plenty to take home for dinner with her husband. too.
For her lesson, we made these Baked Tofu bites that are marinated and then baked in the oven. I also showed her how to “fry” them in a tad of oil, browning each side and then adding just a little low-sodium tamari or soy sauce for flavor.
I also have a dry-fry technique that you can use if you do not eat any oil. Check out this quick video on how to do that.
Once you have the tofu prepared. You can start cooking the vegetables. I split them into two pans so that they would cook faster. These were cooked without any added oil but instead with about 1/4 cup of water until they were crisp-tender. What beautiful colors!
Once the vegetables are at this stage, you’re ready to add the garlic, the Green Thai Curry Paste which is thinned with a little water or vegetable broth and the light coconut milk. Here’s Melody helping. We later added the tofu. Unfortunately, I don’t have a photo of that.
In this last photo, below, you may notice that it looks redder. That’s because after sending home all of the Green Thai Curry with Melody, that night I made myself a batch using the store-bought Red Thai Curry paste which I had bought instead of the green by mistake. The red Thai curry is just as tasty and delicious as the green served over brown rice.
It’s fun to spend time cooking with friends.
I’d love to hear your feedback in the comments below for this Green Thai Coconut Curry recipe! If you have a photo, post it on my Facebook page, tag me using the hashtag #plantbasedcooking