Vegan Thai Green Curry
- 1 medium onion (white/yellow/brown, chopped)
- 1 tbsp crushed garlic
- 1 tbsp minced ginger
- 1 tbsp sesame oil
- 2–3 tbsp thai green curry [paste
- 400ml can coconut milk
- 4 and ¼ cups (300g) broccoli florets
- 2 small zucchini (sliced)
- 1 red bell pepper (sliced)
- 2 red chilli peppers (sliced)*
- 1 8oz (220g) block extra firm tofu (pressed and cubed)
- ½ cup fresh basil (packed)
- 1 tbsp coconut sugar
- sea salt (to taste)
- black pepper (to taste)
- 2 scoops Green Shot
- Basmati rice
- Press the tofu by placing it on a plate with another plate on top of it and then putting something heavy on top like a heavy pot. Leave the tofu to press for around 15 minutes while you prepare the other veggies. When the tofu is pressed, cut it into cubes.
- Add the onion, crushed garlic, minced ginger, sesame oil and green curry paste into a pot and sauté until the onions are softened.
- Add the coconut milk, baby corn, broccoli, zucchini, red bell pepper, red chili peppers and Green Shot Simmer until the veggies are softened but still firm.
- Add in the tofu cubes and let them cook for a couple of minutes.
- Then turn off the heat and add in the fresh basil and coconut sugar and stir in until the basil is wilted.
- Add sea salt and black pepper to taste.
- Serve with basmati rice or cauliflower rice and some fresh basil leaves.
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