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
Green Thai Coconut Curry with Brown Rice
- 1 cup brown rice
- 1 large red onion (about 2 cups) chopped
- 1 Tbl garlic chopped
- 1 Tbl ginger minced
- 1 4-ounce jar Thai Green curry paste (start with 1 tablespoon or 2 to see if it's hot enough)
- 1 14 oz can light canned coconut milk
- 4 cups broccoli large chop
- 4 large carrots large chop
- 1 red bell pepper large chop
- 1 14 oz block firm tofu drained, pressed and cubed
- 1/2 cup fresh basil packed
- 1 Tbl coconut sugar or date sugar
- sea salt and black pepper to taste
- To cook the rice, first rinse under running water and bring 3 cups of water to boil in a large pot. Add the rinsed rice and boil for 30 minutes, reducing heat as necessary to prevent overflow. Remove from heat, drain the rice and return the rice to the pot. Cover and let the rice rest for 10 minutes or longer, until you’re ready to serve.
- Press the tofu using a tofu press or by wrapping in paper towels and placing it on a plate with another plate on top. Put something heavy on top. Press for around 15 minutes while you prepare the other veggies. When the tofu is pressed, cut it into 1" cubes.
- If desired, dry-fry the tofu in a skillet over medium heat until browned on one side or use one of the other methods mentioned in the article (also see notes). Flip and brown on the other side. Remove from heat until ready to use.
- Warm a large pot with deep sides over medium heat. Add about 1/3 cup of water or vegetable broth. Add the onion, bell pepper, broccoli, and carrots and sauté until they start to soften. To speed cooking, you can separate them into two pans.
- Add the garlic, green curry paste with a little water or vegetable broth and the light coconut milk. Cook, stirring often, for a few minutes until the vegetables are softened but still firm.
- Add the tofu cubes and let them cook for a couple of minutes.
- Then turn off the heat and add in the fresh basil and coconut or date sugar and stir in until the basil is just wilted.
- Add sea salt and black pepper to taste.
- Serve with brown rice and some fresh basil leaves.