Green Veggie Curry with Tofu
- 2 tbsp avocado oil or other neutral oil
- 2 garlic cloves, peeled and roughly chopped
- 1–2 tbsp of fresh ginger, peeled and minced or peeled and grated
- 2 small carrots, peeled and cut into thin half moons
- 1/2 a can full fat coconut milk
- 3/4 – 1 C chicken stock, depending on how thick you want it
- 2 tbsp Thai Kitchen Green Curry Paste
- 1 tbsp brown sugar
- 8 oz extra firm tofu, cubed
- 3/4 cup frozen peas
- 3 spears of asparagus, cut into small rounds
- 2 leaves of kale or Swiss chard, stems removed and torn into bite size pieces
- Sea Salt
- Freshly cracked black pepper
- Fresh Thai basil (regular basil works)
- Cooked white basmati rice, for serving (1/2-1 C cooked rice per person)
- Limes, for garnish
Place a large sauté pan over medium heat. Add the oil, garlic, ginger, and carrot. Season with sea salt and black pepper. Stir to coat and sauté until the ginger becomes pungent and the carrot just begins to soften (don’t let the garlic burn). Add in the coconut milk and chicken stock.
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, add the peas and asparagus. Turn the heat down and simmer for 5-7 minutes. Taste. Season with sea salt if necessary. Add kale or swiss chard and stir to coat with the curry. Cook for another minute or two to soften the greens. When you’re 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.