Veggie Green Curry
Less than 30 minutes stand between you and the most beautiful curry you've ever had.
Recipe by Abby Broida | @eats.w.ab
Instructions
Active Time: 15 Minutes
Full Time: 30 Minutes
Heat Sizzle in a large pan over medium-high heat. Add the tofu cubes and cook until golden brown on all sides. Remove from the pan and set aside.
In the same pan, add the sliced poblano peppers and sauté for 3-4 minutes until slightly softened. Add in the snap peas and cook for another 2-3 minutes until tender-crisp.
In a saucepan, combine the coconut milk and green curry paste. Whisk thoroughly for 1-2 minutes until fully incorporated, then bring to a gentle simmer.
Remove from heat and assemble your bowl.
Add the golden tofu, poblanos, and snap peas, then pour the curry over the top.
Garnish with fresh dill, mint, and several dollops of Drizzle. Enjoy with rice or noodles if desired!
