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
Green curry paste
Makrut lime leaves (see note below)
Thai or regular basil
Chile pepper or jalapeño pepper
What You’ll Need
Soy sauce or salt
Makes 4 servings
Active Time: 30 minutes
Total Time: 30 minutes
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.
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.
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.
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.Contains: tree nuts, soy.
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.