Recipe for the weekend
Easy, breezy green curry tofu 🌱
Happy Sunday! Today, I’m sending you a recipe for a super quick, super tasty green curry tofu that I think you’re going to love for a filling meal this week.
In my recipe for Panang curry soup, I mentioned a method for making Thai curry called “cracking” coconut cream. Typically, I’ve always fried my curry paste in oil, but this time, I used the cracked coconut cream method, and I don’t think I’ll ever go back. Essentially, you fry the solid part of the coconut cream or milk in the pot until the oil separates. The water in the pot should evaporate. From there, you add the curry paste to the separated coconut cream and fry it until fragrant. It really infuses a delicious flavor to the broth, and it gives depth and richness in comparison to other methods. I highly recommend it!
Speaking of curry paste, be sure to check the ingredients. Not all Thai curry pastes are vegan. My favorite brand, Maesri, is vegan. If you like it spicy, their Thai Green Curry Paste is NOT to be missed. I love how flavorful it is!
This green curry tofu is spicy, vibrant, and perfect for a quick and easy meal when you don’t feel like cooking.
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Hope everyone has a wonderful week ahead!