Creamy Coconut Green Curry

Servings

4

Prep Time

10 minutes

Cook Time

11 minutes

Creamy coconut milk, tender vegetables, chickpeas and tofu come together in this fragrant, comforting curry with plenty of fresh lime.

Ingredients

  • 1 tbsp Bangkok Night Market
  • 2 tsp coconut oil
  • 400 ml can coconut milk
  • 400 ml can chickpeas
  • 1/2 cup vegetable stock
  • 4 tsp soy sauce or tamari
  • 1 onion, diced
  • 1 yellow bell pepper, diced
  • 1/2 block (175 g) extra-firm tofu, cubed
  • 1 lime, juiced
  • Basil or cilantro (optional)

Directions

  1. In a large pan, warm coconut oil over medium heat. Add onion and cook until softened. Sprinkle in Bangkok Night Market and stir until fragrant. Add coconut milk and vegetable stock and bring to a simmer.

  2. Add pepper and green beans to the curry and simmer for 3 minutes. Add rinsed chickpeas and tofu and simmer for 8 minutes or until vegetables are fork tender.

  3. Add soy sauce and juice of 1 lime.

  4. Serve over jasmine rice and garnish with lime and fresh thai basil or cilantro.