Thai Vegetable Green Curry

Thai Vegetable Green Curry

  • Prep Time:
    20 minutes
  • Cook Time:
    40 minutes
  • Serves:
    4

Ingredients

  • 14 to 16 oz. firm tofu, cut into 3/4-inch cubes
  • 2 Tbsp. vegetable oil, divided
  • 1 Tbsp. soy sauce
  • 2 cups uncooked jasmine rice
  • 1 carton (32 oz.) Kitchen Basics® Unsalted Vegetable Stock, divided
  • 1 medium onion, diced (about 2 cups)
  • 2 to 3 Tbsp. green curry paste, according to desired spice level
  • 1/4 tsp. ground turmeric, optional
  • 1 large (12 oz.) gold potato, diced (about 2 1/2 cups)
  • 1 can (13.5 oz.) unsweetened coconut milk
  • 1 medium yellow or red bell pepper, cored, seeded, sliced into 1-inch-long strips (about 2 cups)
  • 1 to 2 limes, cut into wedges
  • Salt, to taste
  • Topping Options: Thinly sliced green onions, chopped cilantro, lime wedges, sliced jalapeño or Fresno chiles

  • Prep Time:
    20 minutes

  • Cook Time:
    40 minutes

  • Serves:
    4
Print Recipe

Vegetable stock adds savory depth to the rice and to this vibrant meat-free curry. Making the curry the day before allows time for the flavors to come together so it tastes even better the next day.

Prep & Cook Instructions

  1. Preheat oven to 400°F. Line a large, rimmed baking sheet with parchment paper. Pat tofu dry with a clean kitchen towel or paper towels and place on the baking sheet. Drizzle with 1 Tbsp. oil and soy sauce; toss to coat. Bake 15 to 18 minutes until the tops of the tofu feel firm and dry and have started to brown. 
  2. While tofu bakes, prepare the rice. Combine rice and 2 1/2 cups stock in a medium saucepan. Bring to a boil over high heat; reduce to a low simmer, cover, and cook 15 minutes until the stock is absorbed. Remove from heat and uncover to fluff rice with a fork, then cover and keep warm. 
  3. Meanwhile, start the curry. In a large saucepan, heat remaining 1 Tbsp. oil over medium-high heat. Add onion and cook about 3 minutes until softened. Stir in curry paste and turmeric and cook 1 minute, stirring constantly. Add potato, coconut milk and remaining 1 1/2 cups stock; bring to a brisk simmer. Cook 15 to 18 minutes until potatoes are cooked through. Add bell pepper and tofu; return to a simmer 2 to 3 more minutes to heat through. Squeeze half a lime into the curry and taste, adding salt if desired. Scoop rice into bowls and spoon curry on top. Add toppings as desired and serve more lime wedges on the side.