Thai Green Curry with Tofu and Vegetables
Ginger and kaffir lime leaves add fresh flavor to a green curry with tofu, green beans, and zucchini.
- Servings: 4
Source: Martha Stewart Living, January 2005
- 2 tablespoons vegetable oil
- 4 garlic cloves, minced
- 3 tablespoons Green Curry Paste for Thai Tofu and Vegetables
- 8 ounces green beans or Chinese long beans, trimmed and cut diagonally into 1 1/2-inch pieces
- 1 pound zucchini (about 2 medium), cut into 1/2-by-2-inch sticks
- 3/4 cup homemade or low-sodium store-bought chicken stock
- 1/4 cup canned unsweetened coconut milk
- 3 fresh or frozen kaffir lime leaves
- 2 tablespoons Asian fish sauce
- 1 teaspoon palm or granulated sugar
- 1 tablespoon fresh lime juice
- 1 package (14 ounces) extra-firm tofu, drained and cut into 3/4-inch cubes
- 4 cups cooked jasmine or basmati rice, for serving
- Fresh purple, Thai, or regular basil leaves; fresh bean sprouts; and lime wedges, for garnish
Heat oil in a large saute pan over medium heat until hot but not smoking. Add garlic; cook, stirring, until just starting to brown, 1 to 2 minutes. Add curry paste; cook, stirring, until fragrant, about 1 minute. Add the green beans and zucchini; cook, stirring, until starting to soften, about 5 minutes.
Stir in stock, coconut milk, and lime leaves. Bring to a simmer; cook, stirring occasionally, until liquid is slightly thickened, about 6 minutes. Stir in fish sauce, sugar, and lime juice. Simmer 1 minute.
Stir in the tofu, and reduce heat to medium-low. Cover, and cook until vegetables are tender and tofu is heated through, about 4 minutes. Serve immediately over rice, garnished with basil, bean sprouts, and lime wedges.