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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
In partnership with
Thai Coconut Curry
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
-
Steam the rice
● Combine the rice and water and steam in the rice cooker or stove.
-
Make the curry paste
● In a pestle and mortar or blender, combine all the curry paste ingredients, and pound or process until smooth.
-
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.
-
Time to serve!
● Portion the curry and rice into serving dishes and serve garnished with fresh coriander.
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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
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