Winter Warmer: Thai Green Veggie Curry
Recipe: Thai Green Veggie Curry
There's a few things we love about winter; warming hot chocolates, hearty soups and delicious curries! This Thai Green Veggie Curry recipe is full of colourful veggies and makes for a great lunch or dinner option. It features tofu but you can swap it out for animal protein like chicken if you prefer. The Ayam coconut milk (which you'll find in the GoodnesssMe July Box) gives it a thick and creamy consistency that makes it the ultimate comfort food on a chilly night.
GF: DF: V
250g firm tofu, cut into cubes
1 tbsp Thai green curry paste
140ml Ayam Coconut Milk
½ head broccoli, florets
250g pumpkin, cubed
½ red capsicum, diced
Fresh limes Coriander, to serve
Cooked rice, to serve
1. Heat a little olive oil in a small pot on medium-high heat. Add the tofu and cook on each side for 1-2 minutes until crispy and golden brown. Remove and set aside.
2. Add the curry paste, coconut milk, broccoli, pumpkin and capsicum to the pot.
3. Simmer for 8-10 minutes until the vegetables are tender. Add a splash of water to reduce if needed.
4. Spoon the curry into bowls with rice and serve with lime wedges and fresh coriander leaves!