Green Curry with Tofu & Veggies

Whisk coconut milk into this fresh curry paste, and it couldn’t be easier to simmer tofu and veggies in the same pan. If you love heat, amp up the flavor with thinly sliced chiles.

What You Get

Sweet potato

Bok choy  

Firm tofu

Green curry paste

Coconut milk

Vegetable stock

Makrut lime leaves (see note below)

Cooked rice

Lime

Thai basil or mint

Chile pepper or jalapeño pepper

What You’ll Need

Canola oil

Soy sauce or salt

Makes 4 servings

Active Time: 30 minutes 

Total Time: 30 minutes 

Step 1

Cut the sweet potato into bite-size pieces. Rinse the bok choy and slice the whole vegetable into ½-inch strips. Drain the tofu and cut it into bite-size dice.

Step 2

In a large saucepan over medium-high heat, warm 1 tablespoon canola oil. Add the curry paste and stir until it begins to bubble, about 1 minute. Add the coconut milk, vegetable stock, and 4 or 5 lime leaves and whisk to combine. Bring to a simmer and adjust the heat to maintain. Add the sweet potato and the tofu and simmer until the sweet potatoes are nearly tender, 8 to 10 minutes. Add the bok choy and cook until tender, 5 minutes longer.

Step 3

Meanwhile, reheat the rice in the microwave, 1 or 2 minutes or according to package instructions. Cut the lime into wedges. Pick a handful of the basil leaves and toss the stems. Thinly slice the chile pepper.

Step 4

When the curry is ready, season to taste with soy sauce and fresh lime juice. Heap the rice into bowls and spoon the curry on top. Sprinkle with the basil leaves and chile pepper slices, if you want a little heat, and serve warm.

Note: Makrut lime leaves add wonderful aroma to curries. Due to seasonal availability, you may receive dried leaves.

Depending on availability, you may receive brown rice.