Thai Green Curry with Tofu and Cashews

Ingredients & Substitutes

Instructions

1. 1

   Press 14 ounces of extra-firm tofu for 30 minutes to remove excess water, then cut it into 1-inch cubes and set aside.

2. 2

   Heat 1 tablespoon of coconut oil in a large pot or wok over medium heat, then add 4 tablespoons of green curry paste and stir-fry for 1 minute until fragrant.

3. 3

   Pour in 1 can (13.5 fluid ounces) of full-fat coconut milk and bring the mixture to a simmer, stirring well to combine with the curry paste.

4. 4

   Add the tofu cubes, 2 medium sliced bell peppers, 1 can (8 ounces) of drained and sliced bamboo shoots, and 1.5 cups of snap peas to the simmering curry, cooking for 5-7 minutes until the vegetables are tender-crisp.

5. 5

   Stir in the second can (13.5 fluid ounces) of full-fat coconut milk, 2 tablespoons of soy sauce, 1 tablespoon of brown sugar, and 0.5 cup of unsalted cashews, simmering gently for another 3 minutes.

6. 6

   Remove the curry from heat and stir in 1 tablespoon of fresh lime juice and 0.5 cup of fresh basil leaves.

7. 7

   Serve the Thai Green Curry immediately with your choice of jasmine rice.