Ingredients
Scale
- 1 tbsp coconut oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tbsp ginger, grated
- 2–3 tbsp green curry paste (adjust to taste)
- 1 can (400ml) coconut milk
- 2 cups mixed vegetables (bell peppers, zucchini, broccoli)
- 1 cup firm tofu, cubed
- 1 tbsp soy sauce
- Fresh basil leaves, for garnish
Instructions
- Heat coconut oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Add minced garlic and grated ginger, cooking for 1-2 minutes until fragrant. This step helps release the essential oils and flavors from the garlic and ginger, adding depth to the curry.
- Stir in the green curry paste and cook for another minute. This ensures the paste is well incorporated and releases its flavors.
- Pour in the coconut milk and bring to a simmer. This creates a creamy base that balances the spice of the curry paste.
- Add mixed vegetables and tofu. Cook for 10-12 minutes or until the vegetables are tender. The tofu absorbs the curry flavors while the vegetables retain their crunch.
- Stir in soy sauce and mix well. This adds a salty umami flavor, enhancing the overall taste profile of the dish.
- Serve hot, garnished with fresh basil leaves. The basil adds a fresh and aromatic finish to the curry.
Nutrition
- Serving Size: One Normal Portion
- Calories: 320
- Fat: 25g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 10g