In our neck of the woods, fall typically means one thing: rain, and lots of it. Hence the Rainy Day Green Curry: a surefire way to combat those wet, drizzly weekends with a healthy dose of tofu, veggies, and an extra helping of heat. This curry will leave you feeling warm and satisfied in even the most torrential of downpours.
What You’ll Need
- 2 T. cooking oil (we dig coconut oil)
- 2 T. green curry paste
- 1 400 mL. can coconut milk
- 1 c. water or almond milk
- 1/2 block deep fried tofu, diced
- 1 small zucchini, sliced
- 1 japanese eggplant, peeled and sliced
- 1 medium carrot, peeled and sliced
- 1 head of broccoli, cut into florets
- 1/2 red bell pepper, sliced
- 1 lime, juice
- 2 T. soy sauce
- 1 t. brown sugar
- 1/4 cup of basil, loosely packed and sliced in chiffonade
- 1 tiny red cherry pepper, thinly sliced (optional)
In a large wok, heat 2 T. cooking oil over medium heat. Add the 2 T. of curry paste and fry until fragrant (about two minutes), stirring frequently. Next, add the eggplant, carrot and broccoli and saute for two minutes.
Pour the can of coconut milk and 1 c. of water or almond milk into the wok, and bring everything to a low simmer. After about five minutes, add in the zucchini, red cherry pepper (optional), and the bell pepper. Cook for another 5 to 10 minutes, until the vegetables are tender. Add in the fried tofu and simmer for another minute or so, until heated through.
Stir in the lime juice, soy sauce, brown sugar, and basil leaves. Remove from heat, and serve with a bowl of steamed rice on the side.