1 (14-ounce) package water-packed organic firm tofu, drained and cut into 3/4-inch cubes
1/4 cup fresh lime juice
2 cups hot cooked long-grain white rice
1/4 cup chopped fresh basil
2 tablespoons chopped fresh mint
How to Make It
Combine first 7 ingredients in a food processor; process until smooth. Set aside.
Cook broccoli florets in boiling water in a large Dutch oven 3 minutes or until crisp-tender. Remove broccoli from water with a slotted spoon; drain and rinse with cold water. Drain; set aside. Return water to a boil. Add baby bok choy to pan; cook 1 minute. Drain and rinse with cold water. Drain; set aside.
Heat Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add cilantro mixture to pan; sauté 1 minute, stirring constantly. Add sugar and next 4 ingredients (through coconut milk) to pan; bring to a boil. Add tofu; cover, reduce heat, and simmer 6 minutes or until slightly thick. Add broccoli, bok choy, and juice; cook 1 minute or until heated, tossing to combine. Discard lime leaves. Place 1/2 cup rice in each of 4 bowls; spoon 1 1/2 cups tofu mixture over each serving. Sprinkle 1 tablespoon basil and 1 1/2 teaspoons mint over each serving.
I used the basics of this recipe to make this dish. Instead of making green curry paste from scratch I used a store bought paste which worked fine. I also exchanged the cane sugar for palm sugar, like I was taught to use in Thai cooking. Finally I had mature bok choy, which I just cut up. The tofu and broccoli pick up the flovors in the curry sauce well, but the stalks of the bok choy aren't porous enough to soak in the coconut milk, and remains bitter. The mint added a great freshness though. All in all it was good, but I think I'll keep looking for bok choy recipes.
It was good and fresh tasting, but not spicy at all. It doesn't taste like any curry I've ever had in a restaurant. I served it with extra soy sauce and sriracha at the table because it needed a little extra oomph. Although it was tasty and seemed healthy, I don't know if I would make it again. It was almost too much work for not enough flavor payoff.
I really enjoyed this recipe. I keep the seeds in the serranos for a little kick, made it a little spicy which was nice. I modified a little:
I added chicken instead of tofu, just cut it into little pieces and added it raw where the tofu would be added. It cooked up nice in the sauce.
Also, I used vegetables on-hand. I used broccoli as directed but then added zucchini and cabbage to the chicken mixture and cooked them for about 2 min, I did not pre-cook these veggies like the broccoli.
I think this recipe is a good alternative to pre-made curry paste and sauces!
Lots of ingredients, a lot of dirty dishes, and somewhat expensive to make at home (basil, mint, lime leaves) - all for so-so flavor. Definitely not spicy despite the 3 Serano's, seemed very promising but probably won't make it again.
Don't expect this to taste like the "green curry" from your favorite Thai restaurant. With the light coconut milk, the sauce is more like a broth. The blanching times were too long so the veggies were soggy once everything was combined. And even though I left the seeds in the chile peppers, it didn't have any spice at all.
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