Green Curry with Tofu and Fall Vegetables

This homemade green curry is super easy to make, packed with vegetables and tofu and takes about only 20 minutes from prep to finish.

  • Servings
    3-4
  • Prep Time
    10 Min
  • Cook Time
    10 Min

Cooking Directions

Thai Green Curry Paste:

  • Place all ingredients in the jar of your high-speed blender, using the pulse function, grind the ingredients until a fine paste is formed, add water/coconut water as needed to loosen the curry to a paste consistency. Transfer to a small bowl and set aside

Curry:

  • Add diced eggplant and stir fry till slightly golden, about 3-5 minutes.
  • Add the tofu butternut squash, cauliflower, Brussels sprouts coconut milk, vegetable broth, kaffir lime leaves, vegetarian fish sauce and palm sugar.
  • Add the lime juice and adjust the seasoning if needed.

This recipe was created by Nourish Deliciously.

In this Recipe

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Ingredients

For the Thai Green Curry Paste:

  • A handful of cilantro, including stem
  • 4-5 cilantro roots, optional but preferred
  • A small handful or 1/2 cup Thai sweet basil
  • 4-6 hot Thai green chilies, or however many you can handle
  • 15 mild green chilies or 1 green pepper, this does not add heat but volume and flavor
  • ½ cup galangal, peeled and roughly chopped
  • 2-3 stalks lemongrass, tender white and green part only
  • 4 kaffir lime leaves
  • 3 inch piece ginger
  • 6 large cloves of garlic
  • 2 medium-sized Thai shallots Or alternatively use 10 green onions stems
  • 1 tsp. fish sauce or Tamari

To make the Curry:

  • 1 pkg. House Foods Tofu Firm or Extra Firm
  • 2-3 Tbsp. Thai green curry paste, see above for homemade or use store bought
  • 4 Thai baby green eggplants or 1 Japanese eggplant, halved
  • 1½ cups thick coconut milk about one can preferably organic
  • 1 cup low sodium vegetable broth
  • 4 kaffir lime leaves
  • 3 Tbsp. fish sauce or Tamari
  • 2 Tbsp. lime juice
  • 1 Tbsp. coconut sugar (optional)
  • 2 cup cauliflower, broken into florets
  • 1 cup broccoli diced and prepped
  • 1 cup butternut squash, peeled and diced
  • 1 cup mushrooms, baby Bella or mix
  • 1 cup, about 8-10 Brussels sprouts

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