5-Ingredient Green Curry
5-Ingredient Green Curry! packed with tons of veggies, an easy green curry sauce, and finished with golden raisins and cilantro.
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 8
white meat free
tree nut free
nut free
gluten free
red meat free
contains fish
shellfish free
dairy free
pescatarian
- 2 sweet potatoes peeled and cubed
- a swish of olive oil + a sprinkle of salt
- a handful of chopped fresh cilantro
- a handful of golden raisins
- 12 ouncesâ firmâ tofu
- 4 tablespoons green curry pasteâ (i used thai kitchen which can
- 3 14-ounce cansâ coconut milk
- 3-or-so cups broccoli florets
- just a lil fish sauce (trust me!) and brown sugar
- Carbohydrate 6.539 g
- Cholesterol 0 mg
- Fat 0.01625 g
- Fiber 0.975 g
- Protein 0.51025 g
- Saturated Fat 0.00585 g
- Serving Size 1 1 -10 (depends on hunger levels) (32g)
- Sodium 17.875 mg
- Sugar 5.564 g
- Trans Fat 0.005525 g
- Calories 28 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.
