Thai Green Coconut Curry with Tofu and Bok Choy

Name: Thai Green Coconut Curry with Tofu and Bok Choy
Yield: Serves 4
Cuisine: Thai
Ingredients: 1 tablespoon coconut oil; 3–4 tablespoons green curry paste (vegan, gluten-free); 1 (14-ounce) can full-fat coconut milk; 1 tablespoon lime juice; 1 teaspoon sea salt; 1 (12-ounce) package extra-firm tofu, drained (pressed, if you have time) and cut into 1-inch cubes; 1 pound baby bok choy, halved or 1 head broccoli, cut into florets; 1 red bell pepper, cut into 1-inch cubes; ½ cup whole fresh basil leaves, halved; 2 cups hot, cooked short grain brown, jasmine, or basmati rice; unsweetened coconut flakes or unsweetened shredded coconut

Preparation info

Serves
4

Difficulty
Easy

Appears in

Whole Bowls

By Allison Day

Published 2021

About

Green vegetable curry has been the only thing I’ve ordered at Thai restaurants for years. At home, I purchase premade vegan and gluten-free green curry paste to recreate the dish in my own kitchen. If you have access to some of the more exotic ingredients the fiery paste ordinarily contains, feel free to make you own.

Ingredients

For the Green Coconut Curry

1 tablespoon coconut oil
3–4 tablespoons green curry paste (vegan, gluten-free)

Asia
Thailand
Main course
Vegan
South East Asia
Gluten-free

Method

Make the Green Coconut Curry

In a large pot or wok, heat oil over medium heat. Add curry paste, stirring until fragrance releases (about 30 seconds). Stir in coconut milk, lime juice, and salt; bring to a boil. Mix in tofu, bok choy or broccoli, and pepper. Return to a boil, reduce to medium, cover, and cook, stirring halfway through, for 10–15 minutes, or until vegetables are tender-