Now that I’ve cooked this recipe several times, I thought it’d be a good idea to type it out and share it. My husband and I absolutely love green curry. I make this dish once every two weeks or so and it lasts for several meals. It even reheats well if you store the sauce separately from the rice and tofu!
Rice
1 package extra firm tofu, drained and pressed
2 14 oz cans coconut milk
4 T. green curry paste
2 T. brown sugar
2 T. soy sauce
1/4 t. salt, if needed
fresh lime juice, to taste
1 serrano pepper, seeded and diced
Favorite vegetables
fresh basil, to taste
Cook rice.
Sauté diced tofu in a frying pan.
While the tofu is cooking, combine coconut milk, green curry paste, brown sugar, soy sauce, and salt in a saucepan. Taste and add salt or a touch more of any of the sauce ingredients, if desired. Add lime juice.
Stir in chopped vegetables and serrano pepper. Simmer until vegetables are cooked (6-8 minutes).
Dish up rice in a bowl. Add tofu and sauce. Sprinkle with fresh basil.
Notes:
I use Japanese white rice, the same type of rice that’s used in sushi.
We like 1 tablespoon of lime juice, sometimes more if the lime isn’t very strong.
My favorite vegetables for green curry are broccoli, onion, bell pepper, and canned pineapple.
私たちは食べましょう！ Let’s eat!
