Vegetarian Thai Green Curry Recipe

Cook the rice. Rinse the rice in a mesh colander and then cook it in a rice cooker with 2 ½ cups water or according to your manufacturer’s instructions.

Give the rice some time to cook as you prepare all the vegetables. Drain the tofu and squeeze it gently to release some of the water. Slice it in half, into two square slabs, and slice it into bite-sized strips.

Heat a 10-inch skillet with deep sides over medium-low heat. Once it’s hot, add a drizzle of oil. Sweat the onion, ginger, and garlic with a sprinkle of salt for about 7 minutes.

Raise the heat to medium and add the curry paste and chilies, stirring often for a couple of minutes.

Shake or stir the coconut milk and then pour it into the pan. Add the water, sugar, and chopped tofu then cook until the tofu is warmed through and the liquid has reduced to your desired consistency.

Remove from heat and season with rice wine vinegar and soy sauce, to taste.

Steam the vegetables until tender using your preferred method. Stir cilantro into the curry.

Serve rice, curry, and vegetables onto each plate and garnish with extra cilantro, if desired.