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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Coconut green curry Recipe

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This recipe for Coconut green curry is from The Gypsy Vegan Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 block extra firm tofu drained
1 cup cornstarch plus 2 tbsp( for sauce)
1 tsp onion powder
1 tsp garlic powder
1/4 tsp red pepper(optional)
1 tbsp avocado oil or other high heat oil
1 1/2 cups fresh green beans
1 tbsp fresh chopped ginger(optional)
1 tbsp fresh chopped garlic
2 cups veggie broth or 2 cups hot water plus 2 tbsp better than bouillon vegetarian no chicken base (I prefer this)
1/2 cup coconut cream or milk
3 tbsp thai green chili paste (find this in the thai or asian section of most stores)
fresh cilantro for garnish
4 cups cooked brown rice or noodles.
Directions:
Directions:
Drain the tofu and cut into chunks.Whisk the 1 cup of cornstarch.garlic powder.onion powder and red pepper.Coat the chunks in the cornstarch mixture well ,Heat oil in large fry pan on med heat, add the chunks,green beans,fresh garlic and ginger.Saute until chunks are lightly browned on each side, remove the tofu from pan.Add the veggie broth,coconut milk,thai green chili paste and 2 tbsp cornstarch to the pan and whisk.Heat on low for 10 min than add the tofu chunks,cook additional 5 min.Serve over rice or noodles and garnish with cilantro (optional).
Number Of Servings:
Number Of Servings:
4 to 6
Preparation Time:
Preparation Time:
30 min

 

 

 

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