When you want to talk clean food, the following recipe is going to fill the bill very nicely. It's chock-full of vegetables, has a mild spice from the curry to keep things interesting, and includes coconut milk which calms the heat down. Typically fish sauce is used to provide the umami flavor that runs throughout any curry, but to keep it completely vegetarian, soy sauce can be used instead.
Curries often also have some type of protein involved, whether it's shrimp or chicken. Again, this is a vegetarian dish, so tofu is used instead. If you're not a fan, leave it out entirely, it won't suffer for it. It will also save you in planning time, as the tofu will be more flavorful if it's marinated beforehand. Either way you choose to enjoy this curry, you'll be thankful you did.
Vegetarian Thai Coconut Green Curry
4
1 hour, 15 minutes
20 minutes
1 hour, 35 minutes
1 pound firm tofu, cubed
2 tablespoons Thai green curry paste
1 red chili pepper, sliced
2 tablespoons lemongrass, minced
2 cups coconut milk, divided
1 cup vegetable broth
1 onion, small dice
1 bunch asparagus, ends trimmed and cut into one-inch pieces
1 cup snap peas, trimmed
1 bell pepper, any color, sliced thinly
1 carrot, cut into matchstick pieces
4 cups baby spinach
1 cup cashews
2 tablespoons soy sauce
1/4 teaspoon salt
4 tablespoons cilantro, roughly chopped
4 green onions, finely chopped
Toss the tofu with the Thai green curry paste, red chili pepper, and lemongrass. Place in the fridge and marinate for approximately 1 hour before cooking.
When ready to cook, combine 1 cup of coconut milk, vegetable broth, onion, asparagus, snap peas, bell pepper, and carrot in a large saucepan. Bring to a boil and then reduce heat and simmer until vegetables have softened.
Place the spinach, remaining cup of coconut milk, and cashews in a blender. Puree until smooth.
Add spinach mixture into the saucepan along with soy sauce and salt, if using.
Add tofu and simmer curry together until all ingredients have blended together and the curry and the tofu are hot throughout.
Ladle into bowls and garnish with cilantro and green onions.
