Thai Curried Vegetables with Tofu
Description
Thai Green Curry Vegetables with Tofu is a classic dish from central Thailand, known for its vibrant green color and creamy coconut milk base. This aromatic curry features tender tofu simmered with a colorful mix of fresh vegetables in a fragrant green curry paste made from green chilies, lemongrass, galangal, and garlic. Perfectly balanced with sweet, salty, and spicy notes, it’s finished with kaffir lime leaves and fresh Thai basil for a bright, herbaceous finish. Served over fragrant jasmine rice, this comforting dish showcases the depth and complexity of traditional Thai cuisine.
Ingredients
Instructions
Prepare the Curry Base:
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In a medium saucepan, heat the cooking oil over medium heat. Add the green curry paste and sauté until the paste releases its aroma, about 2-3 minutes.
Cook the Chicken:
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add firm or extra-firm tofu, cut into bite-size cubes
pressed and lightly pan-seared if desired -
Pour in the coconut milk and the chicken stock or water. Stir well and bring the mixture to a boil.
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Once boiling, reduce the heat to medium-low and let it simmer for about 45 minutes, allowing the chicken to become tender and the flavors to develop.
Add Vegetables and Season:
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After 45 minutes, add the fish sauce and palm sugar, adjusting to your taste.
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Add the cubed potatoes, sliced red bell pepper, and bamboo shoots. Continue to simmer until the vegetables are cooked through and tender.
Finish and Serve:
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Just before serving, garnish the curry with fresh Thai basil leaves or kaffir lime leaves for an added burst of flavor.
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Serve hot with Jasmine rice, and enjoy the harmonious blend of flavors that make this dish a favorite
Maricel's Tips
- For a deeper flavor, try simmering the curry for an extra 15 minutes after adding the vegetables. This allows the potatoes to absorb the curry sauce, making them even more flavorful.
- If you like a little more heat, you can add some fresh Thai chilies to the curry when you add the vegetables.
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