Photo: John Autry; Styling: Cindy Barr
Total Time
35 Mins
Yield
4 servings

How to Make It

Step 1

Combine first 7 ingredients in a food processor; process until smooth. Set aside.

Step 2

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.

Step 3

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.

Ratings & Reviews

Twist on the typical green curry

PatRat
June 18, 2015
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.

SJane1's Review

kjane26
February 25, 2014
Edible if you left the sauce behind. Yuck!

Jenn1986's Review

ChristineBesch
January 29, 2014
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.

ChristineBesch's Review

MrBallard
May 23, 2013
This is the first Cooking Light recipe that I am disappointed with. Too much garlic, if you imagine that, as I am a garlic lover.

ShannaB's Review

sandylars
September 03, 2012
N/A

jlwind00's Review

jlwind00
January 09, 2012
N/A

kjane26's Review

SJane1
May 04, 2011
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!

MrBallard's Review

Jenn1986
February 28, 2011
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.

PatRat's Review

GabbySouth
February 13, 2011
Very good, and definitely a foray into flavors not typical in my home. The lime leaves were difficult to find, but the unique flavor was worth it. I doubled the rice, and ratio was to my liking.

AKinAK's Review

ShannaB
January 25, 2011
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.