A delicious vegan curry with tofu, vegetables, and creamy coconut milk. Served with fragrant basmati rice.
Follow the steps below to cook the desired recipe
1. Cook the basmati rice according to package instructions and set aside.
2. Heat the peanut oil in a large pan or wok.
3. Cut the tofu into cubes and fry until golden brown in the pan.
4. Add the green curry paste and roast briefly until fragrant.
5. Slice the bell pepper and add it to the pan together with the bamboo shoots. Mix everything well.
6. Add the coconut milk and fish sauce. Stir well and bring to a boil.
7. Let the curry simmer for about 10 minutes over medium heat until the vegetables are tender.
8. Add the mung bean sprouts and heat briefly again.
9. Garnish the curry with fresh cilantro and serve with basmati rice.
7 oz tofu
3/4 cup coconut milk
2 tbsp peanut oil
1 cup basmati rice
2 tbsp green curry paste
1 bell pepper
3.5 oz bamboo shoots
3.5 oz mung bean sprouts
2 tbsp fish sauce
fresh cilantro for garnish
