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.

INGREDIENTS

For the Green Curry:
12 ounces firm tofu
a swish of olive oil + a sprinkle of salt
2 sweet potatoes, peeled and cubed
4 tablespoons green curry paste (I used Thai Kitchen which can be ordered on Amazon and also often found in the Asian section of many mainstream grocery stores)
3 14-ounce cans coconut milk
3-or-so cups broccoli florets
Optional Extras:
a handful of chopped fresh cilantro
a handful of golden raisins
just a lil fish sauce (trust me!) and brown sugar to taste

INSTRUCTIONS

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.

NOTES

Serve over steamy white rice! But hopefully that’s obvious.
Swap tofu for another protein if you like chicken, shrimp, etc.
If you need this to be 100% vegan, then you will need to check your curry paste label! Many use shrimp paste or other fish products in the paste itself.
Sometimes I make this with two cans of coconut milk, maybe thinned out with some water, and sometimes with three when I want it thick and creamy. It just depends on how much extra “sauce” I want with it and what texture you want the sauce to be.
IF USING MAE PLOY OR MAESRI BRAND CURRY PASTE, USE LESS! I love spicy food, but when we tried it with Mae Ploy I just about burned my mouth off. Start with 1 tablespoon and work up from there. However, Thai Kitchen brand is much milder and 4 tablespoons is the right amount for that one.
Nutrition information is for the green curry only. It does not include rice.

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