Green Curry with Vegetables Recipe
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.
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.
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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Last updated: April 29th, 2021
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