Ingredients

  • For the curry paste:

    50g shallots, peeled and sliced

    40g garlic, peeled and sliced

    20g ginger, peeled and sliced

    30g lemongrass, trimmed and sliced

    40g Thai green chilies, sliced

    50g coriander roots, sliced

    ½ tbsp rice bran oil

    1 ½ tbsp green curry paste

    ½ tsp ground cumin

    ½ tbsp ground coriander

    15ml rice bran oil

    10ml water

    For the curry:

    150g green zucchini, cubed

    150g yellow zucchini, cubed

    280g tofu, cubed

    ½ tbsp rice bran oil

    200ml water

    400ml coconut milk

    30ml tamari

    4 lime leaves, sliced thin

    2 tsp lime juice

    1 tbsp coconut sugar

    140g bro12wn rice

    350ml water

    1 tbsp fresh coriander for garnish

Thai Coconut Curry
In partnership with FitThree
Recipe Courtesy of
Asian Food Network

Thai Coconut Curry

{{totalReview}}
Fragrant, rich and creamy, this Thai Coconut Curry is every vegetarian’s dream. Inspired by the classic Thai green curry, it corporates the signature blend of sweet, savory and spicy flavors with soft tofu and zucchini. Serve with brown rice for a healthy meal!
  • Easy
  • 6 min
  • 12 min
  • 5 min
  • 5 steps
  • 22 Ingredients
  • Easy
  • 5 steps
  • 22 Ingredients
  • 6 min
  • 12 min
  • 5 min

Directions

  1. Steam the rice

    ●      Combine the rice and water and steam in the rice cooker or stove.



  2. Make the curry paste

    ●      In a pestle and mortar or blender, combine all the curry paste ingredients, and pound or process until smooth.



  3. Cook the curry

    ●      Put a pot over low heat, then add the oil and the curry paste. Saute over low heat for 15 minutes until fragrant and oily.

    ●      Once the paste is ready, add the coconut milk, tamari and sugar and simmer for 10 minutes.

    ●      Add the zucchini and tofu, and cook for another 5 minutes before adding the lime juice and lime leaves.

    Take of the heat.



  4. Time to serve!

    ●      Portion the curry and rice into serving dishes and serve garnished with fresh coriander.

    Time to serve!


Categories:
Discover food-spirational recipes with our new explore feed!
Check it out

Reviews

Overall Rating

    Show more reviews
    icon
    Ingredients
    icon
    Share
    Ingredients
    • For the curry paste:

      50g shallots, peeled and sliced

      40g garlic, peeled and sliced

      20g ginger, peeled and sliced

      30g lemongrass, trimmed and sliced

      40g Thai green chilies, sliced

      50g coriander roots, sliced

      ½ tbsp rice bran oil

      1 ½ tbsp green curry paste

      ½ tsp ground cumin

      ½ tbsp ground coriander

      15ml rice bran oil

      10ml water

      For the curry:

      150g green zucchini, cubed

      150g yellow zucchini, cubed

      280g tofu, cubed

      ½ tbsp rice bran oil

      200ml water

      400ml coconut milk

      30ml tamari

      4 lime leaves, sliced thin

      2 tsp lime juice

      1 tbsp coconut sugar

      140g bro12wn rice

      350ml water

      1 tbsp fresh coriander for garnish

    Nutrition
    Close

    We use cookies to enhance your experience, for analytics and to show you offers tailored to your interests on our site and third party sites. For more information, please refer to our Cookie Policy.

    By clicking "Accept", you agree to our use of cookies and similar technologies.