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Green Curry with Charred Tofu, Green Vegetables and Coconut Cream

Green Curry with Charred Tofu, Green Vegetables and Coconut Cream

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
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Ingredients:
  

For the curry paste (see Notes for a store-bought substitute):

  • 1 red onion
  • 1 cup fresh cilantro (about half a bunch)
  • 2 green or red chili peppers (see Notes)
  • 1 tbsp cumin seeds
  • 1 tbsp coriander seeds
  • 2- inch (5cm) piece fresh ginger
  • 2 stalks lemongrass tough outer layers removed, chopped
  • 2 garlic cloves
  • 2 tbsp soy sauce (use gluten-free if needed)
  • 1 tbsp brown sugar

For the curry:

  • 11 oz (300g) firm tofu
  • 14 fl oz (400ml) coconut cream
  • 11 oz (300g) broccoli florets cut into medium pieces
  • 6 oz (150g) green beans cut into bite-sized pieces
  • 6 oz (150g) peas (about 1 cup) fresh or frozen
  • ½ bunch cilantro chopped
  • 2 scallions chopped
  • ½ cup basil leaves

Instructions:
 

  • Char the tofu: Slice the tofu into medium cubes. Press between clean towels or paper towels to squeeze out excess liquid, this is the most important step for good char. Heat a non-stick pan for 3-4 minutes (add 1 tbsp oil if not using non-stick). Once very hot, add the tofu cubes and let them char for 2-3 minutes per side. Set aside.
    Using store-bought curry paste? Skip ahead to step 4.
  • Crush the spices: Using a mortar and pestle (or a spice grinder or rolling pin), gently crush the cumin and coriander seeds to release their flavor.
  • Make the curry paste: In a food processor, combine the red onion, cilantro, chili peppers, crushed cumin and coriander seeds, ginger, lemongrass, garlic, soy sauce, and brown sugar. Roughly chop the ingredients first if your processor needs help. Process for a few minutes, scraping down the sides as needed, until you get a smooth, uniform paste.
  • Cook the paste: In a deep, wide sauté pan, add the curry paste (homemade or about 2 tbsp store-bought, see Notes) and cook for 2-3 minutes, stirring. Add the coconut cream, mix well, and bring to a boil. Continue cooking for another 7 minutes, stirring occasionally.
  • Add the vegetables and tofu: Add the broccoli and charred tofu, and cook for 5-7 minutes over medium heat, stirring occasionally. Add the peas and green beans, and cook for another 4 minutes.
  • Serve: Sprinkle generously with cilantro, basil, and chopped scallions. Serve alongside rice.

Notes:

  • In a rush? Store-bought green curry paste works too, just skip steps 2 and 3. Start with about 2 tbsp, taste after adding the coconut cream, and adjust from there, since store-bought pastes vary in concentration.
  • Most of the sauce sits with the vegetables rather than pooling. For extra sauce, add 1 cup of water or an extra cup of coconut cream when adding the coconut cream.
  • Chili peppers: either green or red work. This dish is medium-spicy, add or reduce to taste. For a milder version, remove the chili seeds, or skip the chili entirely for no heat.
  • Frozen green beans work fine here.
  • Don't taste the curry paste on its own before cooking, it's meant to be concentrated, the flavor balances out once it's in the finished dish.
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