Thai Green Coconut Curry

green-thai-coconut-curry

Recipe contributed by Ria Food Photography

 Serves 4-6

INGREDIENTS:

  • 4 cups baby bok choy, each bunch chopped into 3 pieces
  • 2 cups broccoli, chopped into small florets
  • 1 medium-sized zucchini, chopped into half moons
  • 1 red pepper, cut length-wise into thin slices
  • 1 packet of extra-firm tofu, drained and cut into ½ inch cubes
  • 4 garlic cloves, thinly sliced
  • 3 spring onions, thinly sliced
  • 1 tbsp coconut sugar or maple syrup
  • 2 tbsp coconut oil
  • 1 can of Premium Coconut Milk 
  • 1 pack of Thai Green Curry
  • 3 tbsp freshly squeezed lime juice
  • ½ cup water
  • Salt to taste
  • Fresh Thai basil or cilantro for garnish
  • Lime wedges for garnish
  • 1 cup of Ceylon Pearl Rice, uncooked
DIRECTIONS:
  1. While preparing the curry, cook the rice according to the directions on the pack so that it will be ready to seve alongside the curry.
  2. Cut the stems of each bok choy bunch and wash thoroughly or submerge in a bowl of water to ensure all dirt is removed.
  3. In a large skillet, heat half the coconut oil over medium-high heat. Add the tofu, allowing it to cook on each side for about 1 to 2 minutes until crispy and golden then set aside in a separate bowl.
  4. Reheat the skillet over medium-high heat and add the remaining coconut oil. Sir in the spring onions and garlic then sauté 1 to 2 minutes until they begin to caramelize
  5. Stir in the contents of the Thai Green Curry paste and herb pouches and sauté for an additional minute. 
  6. Add the baby bok choy, broccoli, red pepper and zucchini to the skillet and sauté for a few minutes.
  7. Add the Premium Coconut Milk, water, coconut sugar and lime juice, let simmer 10 minutes or until all ingredients are well cooked then carefully add the pre-cooked crispy tofu.
  8. Serve over Pearl Rice and garnish with fresh Thai basil or cilantro and lime wedges.
    Enjoy the sweet and spicy flavour in each bite!!
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