Winter Vegetable Green Curry
Ingredients
The curry
-
2
ounces
firm tofu
-
1
14 ounce can
coconut milk
-
2
pieces
shallots, peeled and minced
-
2
cloves
garlic, minced
-
½
cup
chicken stock or veggie stock
-
3-4
tablespoons
green curry paste
-
2
tablespoons
fish sauce (optional)
-
½
small head
cauliflower, about 4 ounces
-
3-4
pieces
oyster mushrooms, sliced
-
1
piece
yellow squash, sliced
Garnish
-
to taste
wedges of lime
-
small handful
cilantro, loosely chopped
Instructions
- Press the tofu to remove excess water for 15 minutes, then dice it.
- In a medium saucepan, heat the coconut milk, shallots, and garlic until softened.
- Combine chicken stock with the reserved coconut milk and add to the pot along with fish sauce and green curry paste.
- Simmer the mixture on medium-low heat.
- In a separate pan, heat olive oil and fry the tofu until crispy on both sides, then set aside.
- Add cauliflower and yellow squash to the coconut mixture and cook until tender.
- Stir in oyster mushrooms and fried tofu, cooking for an additional minute.
- Serve over rice and garnish with lime and cilantro.
Nutrition Facts (estimated)
Servings
4
Calories
350
Total fat
20g
Total carbohydrates
30g
Total protein
12g
Sodium
800mg
Cholesterol
0mg
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