Vietnamese Green Curry with Tofu and Seasonal Vegetables (Cà Ri Xanh Đậu Phụ)
A vibrant and aromatic green curry featuring pan-seared tofu and a medley of fresh, seasonal Slovenian vegetables, simmered in a rich coconut broth.
Ingredients
- Firm Tofu280 g
- Jasmine Rice60 g
- Bell Pepper80 g
- Coconut Milk140 ml
- Bell Pepper80 g
- Vegetable Oil8 ml
- Green Curry Paste20 g
- Zucchini80 g
- Green Beans50 g
- Basil10 g
- Water50 ml
Instructions
- 1Step 1
Press the tofu to remove excess water, then cut into 1-inch cubes. Cook jasmine rice according to package instructions.
- 2Step 2
Heat vegetable oil in a medium pot or deep skillet over medium heat. Add green curry paste and stir-fry for 1 minute until fragrant.
- 3Step 3
Add coconut milk and water, stirring until well combined. Bring to a gentle simmer.
- 4Step 4
Add bell pepper (sliced), zucchini (sliced), and green beans (trimmed). Cook for 3-4 minutes until vegetables are tender-crisp.
- 5Step 5
Gently add the tofu cubes to the curry. Simmer for another 2 minutes to heat through. Stir in fresh basil leaves just before serving.
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