5-Ingredient Green Curry

• firm tofu↗12 ounce
• a swish of olive oil + a sprinkle of salt
• sweet potatoes, peeled and cubed↗2
• green curry paste (I used Thai Kitchen)↗4 tablespoon
• three 14-ounce cans coconut milk14
• or-so cups broccoli florets3 cup
• white rice↗1 cup
• a handful of chopped fresh cilantro
• a handful of golden raisins
• just a lil fish sauce (trust me!) and brown sugar to taste

Step-by-step instructions

1. 1

   Tofu: Press the tofu with paper towels to remove water. Cut tofu into cubes. In a large soup pot, heat the olive oil over medium high heat. Add the tofu, sprinkle with salt, and pan fry for 10-15 minutes, until golden brown. Remove and set aside.

2. 2

   Rice: Start cooking your rice according to package directions.

3. 3

   Veggies: Add sweet potatoes, coconut milk, and curry paste to the soup pot. Simmer for 5-10 minutes until potatoes are fork-tender. Add broccoli and tofu. Simmer for 3-5 minutes until broccoli is bright green.

4. 4

   Finishing it off: I like to add a handful of golden raisins and cilantro (I know, I know, lots of levels of weird going on here) and I pinky promise that a quick swish of fish sauce and a sprinkle of brown sugar will take this over the top.

5. 5

   Serve: Serve on plates or bowls with cooked white rice.