Easy Summer Green Curry

We love curry, it is an easy mean where you can throw in whatever you have and make a delicious filling meal. We usually do this towards the end of the work week, when our brains our tired and we just don’t want to have to make a huge mess!

Once a week we try to do a veggie night, this one we used tofu instead of a protein. You can substitute the tofu for really anything you are feeling! Hope you enjoy!

NEED:

• 1/2 White Onion

• 1 Small zucchini

• 1 cup quartered Crimini mushrooms

• 1/2 cup frozen peas

• 2 cloves

• 1 Tbsp ginger

• 1 package extra firm, drained, pressed (removing as much moisture as possible). Cut into cubs

• 2 Tbsp. green curry past

• 1 can coconut milk

• 1/3 Cup soy sauce

• Juice from 1 lime

• 1 Cup rice

TO DO:

1. Start rice in rice cooker or on stove top

2. Heat about 3 tbsp of oil in a large skillet or wok over high heat and add tofu. Fry tofu on each side, about 3 minutes. Remove Tofu from pan and set aside.

3. If pan is dry add more oil. Add onions, garlic and ginger, cook for 30 second - 1 min until fragrant.

4. Add green curry and cook for additional minute. Add mushrooms and zucchini, cook for 3-5 minutes until softened.

5. Add coconut milk, soy sauce and lime juice. Stir well to combine, reduce heat and simmer for 5-8 min until thickened. This is the best time to taste and adjust flavor as desired. You can add Chili sauce at this time if you would like more heat.

6. Add in peas and tofu to thickened mixture, simmer for additional 2-3 minute so peas are cooked through.

7. Serve over rice, noodles or cauliflower rice with a slice of lime!