Thai Green Curry with Summer Veggies and Crispy Tofu
- A handful of Veggies- I used:
- 1 Asian Eggplant, sliced into rounds or diced into 3/4-inch pieces
- 1 cup Green Beans, stems removed and chopped into 1 inch pieces)
- 1 medium Summer Squash, halved lengthwise, then cut into semi-circle pieces
- 1 fresh Sweet Onion, halved and sliced
- 1 cup chopped mushrooms
- 1-inch piece fresh ginger, grated
- 3 tablespoons green curry paste (I use Thai Kitchen brand)
- 2 tablespoons brown sugar
- 1 can coconut milk
- 1 pound extra-firm Tofu (swap out for shrimp or chicken if you or your loved ones aren’t so into the tofu thing)
- 1 tablespoon cornstarch
- Coconut oil for frying, about 1/2 cup
- 2 cups cooked brown rice
-In a large saucepan or dutch oven, sautee veggies and mushrooms in 1 tablespoon coconut oil until soft and starting to brown. Add grated ginger. Cook for 1 minute. Set aside and wipe out pan.
-Drain the block of tofu and press it between a clean dish towel to squeeze out excess moisture. Cut into 1 inch pieces. Toss with cornstarch to coat all sides. Heat the remaining oil until it sizzles. Fry tofu, in batches if necessary, for about 3 minutes per side–until golden brown and crispy. Set aside tofu and discard oil.
– Mix curry paste, brown sugar, and coconut milk in the bottom of the pan. Bring to a simmer. Just before serving, stir in veggies and tofu. Serve over brown rice. Garnish with chopped basil or basil microgreens.
Text and photography by Katie Darlington– Taproot employee, home cooking enthusiast, and farm-to-kitchen blogger. More of her recipes and writing can be found on her own blog, The Sweetness of the Season.