5-ingredient green curry
Try this 5-ingredient green curry recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 1
white meat free
tree nut free
nut free
gluten free
red meat free
contains fish
shellfish free
dairy free
pescatarian
- 12 ounces firm tofu
- 2 sweet potatoes peeled and cubed
- a swish of olive oil + a sprinkle of salt
- 4 tablespoons green curry paste (i used thai kitchen which can b
- 3 14- ounce cans coconut milk
- 3- or-so cups broccoli florets
- optional extras:
- a handful of chopped fresh cilantro
- a handful of golden raisins
- just a lil fish sauce (trust me!) and brown sugar to taste
- Carbohydrate 8.1646626528 g
- Cholesterol 0 mg
- Fat 9.1852454844 g
- Fiber 0.34019428226929 g
- Protein 23.4734051268 g
- Saturated Fat 1.381188765432 g
- Serving Size 1 1 (340g)
- Sodium 122.469939792 mg
- Sugar 7.82446837053071 g
- Trans Fat 0.918524548439999 g
- Calories 211 calories
Tofu: Press the tofu with paper towels to remove water. Cut tofu into cubes. In a large soup pot, heat the olive oil over medium high heat. Add the tofu, sprinkle with salt, and pan fry for 10-15 minutes, until golden brown. Remove and set aside. Veggies: Add sweet potatoes, coconut milk, and curry paste to the soup pot. Simmer for 5-10 minutes until potatoes are fork-tender. Add broccoli and tofu. Simmer for 3-5 minutes until broccoli is bright green. Finishing it off: I like to add a handful of golden raisins and cilantro (I know, I know, lots of levels of weird going on here) and I pinky promise that a quick swish of fish sauce and a sprinkle of brown sugar will take this over the top.
