We have always loved trying or cooking new dishes from various cuisines (as long as it’s vegetarian🤪) and most of them get added to our daily meals. Thai food has always been a favorite, especially during winters as it’s warm
and spicy ! We always have one of the readymade Thai curry paste at home for shortcut cooking and easy meals👍.
Vegetarian | Vegan | GF
Serving Size : 4
Prep ⏰: 5 mins | Cook ⏰ : 10 mins
Ingredients
1/4 cup of Aroy-d Green Curry paste ( or similar)
1 can coconut milk (400 ml)
1 onion, chopped (~1 inch in size) 1 cup cubed tofu (drain all water)
1 small carrot, chopped (~1 inch in size)
1 green pepper, chopped (~1 inch in size)
1/4 cup broccoli
1/4 cup green beans
1/4 cup baby corn
1/4 cup kale
1/4 cup zucchini
1/2 tsp garlic powder
1 tbsp oil
salt to taste
peanuts, spring onion for garnish
(Can add more veggies, I just used what I had )
In a pan, heat oil and add onions, garlic powder and sauté them till onions are golden brown.
Now add carrots, broccoli, peppers, zucchini, baby corn, kale, green beans and stir fry them for 2-3 minutes on high flame.
Once the veggies are half cooked, add the green curry sauce, coconut milk, 1/2 cup of water and mix well.
Add salt if needed , tofu and cook the mixture covered for 3-4 minutes. Garnish with peanuts, spring onions and serve hot with some jasmine/rice noodles or have it as-is like a soup on a cold winter evening! Enjoy !
😋