Green Curry with Vegetables and Tofu


I am married to an incredibly organized man.  It seems like he has an excel spreadsheet for everything from doctors visits for each member of our family, to expenses, to how many miles he drives his car for each appointment.   It’s amazing.   We even had a spreadsheet for our wedding guest list, which  really came in handy for writing thank you notes and looking up someone’s  address.   And he has folders nicely labeled..    Thank goodness one of us is organized!

I admire his organizational skills and am SO grateful that he is diligent with updating all those spreadsheets.   Sometimes I will walk into Eric’s closet to put something away and think,  wow, even his shoes are nicely put away, his shirts are hanging in the same direction, t-shirts nicely folded and stacked.   And then there is my closet.    Clothes on the floor, shirts I tried on the day before piled on top of one another and draped over the rod.   I am more of an “organized chaos” kind of person.   I have little piles spread throughout the house.  I have an awareness of what is in those piles so if “someone” tries to clean them up it makes me a little crazy because suddenly I can’t find anything.

But the chaos is unsettling, even to me, and at some point and I go around in a big cleaning frenzy.   And then I feel so much better.    I can take a deep breath and I feel calmer.  I can walk into my closet without stepping on things,  I can see the top of my desk, and I have secretly gotten rid of a bag or two of the kids toys.   It is Spring, after all.  The time for cleansing the house, as well as cleansing the body.   And while I am at it, cleansing the fridge.

Sometimes my refrigerator resembles my closet and I get that unsettling feeling when I open it.   The vegetable drawer is so full that I can’t easliy close it and I start to get a little panicky that all the vegetable are going to go bad.   And today I remembered that my order from the farmer is coming tomorrow so the veggies in here must get eaten up now.   I had just bought some green curry paste last week and I had some tofu in the fridge.  So I tried making Green Curry with Vegetables and Tofu and I think it came out pretty tasty.  I hope you like it too.

*One tip when cooking tofu is to really drain the water.  I sometimes take it out of the package and drain the water, place it back into the package and put it in the refrigerator for several hours (or overnight) with a pickle jar or something heavy on top of it.  This helps to squeeze the excess water out.

Green Curry with Vegetables and Tofu(serves 4)

served over brown rice

3 tbsp green curry paste

2 tsp curry

1 tsp turmeric

2 shallots, chopped

2 garlic cloves. chopped

2 tsp fresh ginger, chopped

1 tsp honey

2 carrots, slices diagonally

2 cups broccoli

1 yellow bell pepper, sliced thin

1 cup green beans

bunch of thai basil, cut into thin strips

1 can 13.5 ounces coconut milk (full fat version)

1 tbsp coconut oil

1 cup water

1 pound Tofu (water drained), cut in 1/2 inch cubes

juice of 1 lime

cayenne – to taste

To make:

-Lightly steam the broccoli, carrots, green beans, and bell peppers, leaving them still a little crunchy.   Set aside.  

-Heat a large nonstick skillet and add tofu and cook until all sides are golden, about 12-15 minutes.  

-In a food processor, combine the green curry paste, shallots, garlic and ginger until it forms a smooth paste.   

-Heat coconut oil in a pot over medium heat.  Add the paste and cook for a 3-5 minutes.   Stir in turmeric,  curry powder, coconut milk, honey. and water.   Stir and add in the vegetable and tofu.  Cook for another 5 minutes.    Add the Thai basil. 

 Serve over brown rice.

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