Green curry with vegetables

1 small onion, diced small
grapeseed oil

1 can coconut cream or milk
1–2 tablespoons green (or red) curry paste
1 tablespoon palm sugar

1 tablespoon tamari
4 kaffir lime leaves (optional)


broccoli, cut into very small florets
red pepper, thinly sliced
carrots, thinly sliced
extra firm tofu, cubed
bamboo shoots (optional)
mushrooms (optional)

jasmine rice

This is a simple curry dish. Sauté the onions, then gradually add the other vegetables. Add the coconut milk and other seasonings and bring to a boil. Then lower heat to a simmer, add the tofu, and finish cooking. Test for salt and temperature before serving, removing the kaffir lime leaves (if used). Serve with jasmine rice.

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