Home Recipes Green Curry with Vegetables Recipe

Green Curry with Vegetables Recipe

Name: Green Curry with Vegetables Recipe
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 4
Ingredients: 227 g Green beans / haricots verts; 1 med Broccoli / brocoli; 2 tsp Canola oil / huile de canola; 0.25 cup Thai red curry paste / pâte de cari rouge thaï; 2 med Red bell peppers; 4 med Green onions; 350 g Extra-firm tofu / tofu extra ferme; 2 400-mL cans Coconut milk / lait de coco; 2 tbsp Fish sauce / sauce de poisson; 1 tbsp Granulated sugar / sucre granulé; 8 cups Baby spinach / jeunes épinards; 2 tbsp Fresh lime juice / jus de lime fraîchement pressé; 1 cup Chopped cilantro; Cooked Jasmine rice

40-minute recipe Serves 4

This curry boasts a beautiful melody of vegetables including broccoli, bell peppers and spinach— but feel free to add your other favourites too. Make a big batch of this one-pot green curry recipe and have leftovers for the week. It'll keep in the fridge for five days!

40-minute recipe Serves 4

Ingredients

227 g

Green beans, cut into 2-in pieces

1 med

Broccoli, cut into bite-sized pieces

2 tsp

Canola oil

1/4 cup

Thai red curry paste

2 med

Red bell peppers, cut into thin strips

4 med

Green onions, finely chopped

350 g

Extra-firm tofu, cut into 1/2-in cubes

2 400-mL cans

Coconut milk

2 tbsp

Fish sauce

1 tbsp

Granulated sugar

8 cups

Baby spinach

2 tbsp

Fresh lime juice

1 cup

Chopped cilantro

Cooked Jasmine rice, for serving

Directions

Prep: 30 mins | Cook: 10 mins

1
Boil a pot of water. Add beans and broccoli. Boil until almost tender, about 2 to 3 minutes. Drain and plunge vegetables into a large bowl of cold water. Drain and pat dry.
2
Heat same pot over medium-high. Add oil, then curry paste. Stir constantly until fragrant, about 1 minute. Stir in bell peppers and onions, then tofu. Stir until evenly coated. Cook for 1 minute. Pour in coconut milk. Gently stir in fish sauce and sugar until combined. Bring to a gentle boil, then reduce heat to medium-low. Simmer until thickened, about 3 to 5 minutes.
3
Add broccoli, beans and spinach. Cook until vegetables are hot, about 2 minutes. Stir in lime juice and cilantro. Serve over steamed rice. Cover and refrigerate any leftover curry for up to 5 days.

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Green Curry with Vegetables Recipe

Ingredients

Directions

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