This recipe is a blend of creamy sweet goodness from coconut milk and cream coupled with the warm spicy depth of ginger, garlic and green chili paste. Add the toasty crunch of pan fried tofu and spike it with sprouted mung beans for the intimate plant-based protein punch. You now have the perfect Thai –inspired dish you can be proud to serve to family and friends.
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Why This Recipe Works
- The inspiration for this recipe came from having a frig full of veggies that I feared would be wasted if not used with a few days. I love curry but hadn’t made a green curry in a while, so having a jar of paste and several cans of coconut cream and milk I decided to embark on my curry endeavor while freeing up my frig full of veggies. The result was amazing. In short, when making a curry you can use just about any combination of veggies and create your own customized masterpiece.
- Big bold warm spicy flavors with the warm crunch of toasty tofu and ultra healthy spouted beans or lentils will give this dish perfect nutrient balance! This easy to prepare dish is perfect as an anytime everyday meal. Who could ask for more!
Ingredients in this recipe
- Basmati or jasmine rice
- Tofu: an excellent source of protein and one of few foods that contain all nine essential amino acids as well as rich in iron, calcium, magnesium, copper, zinc and Vitamin B1.
- Mung beans (sprouted or cooked)
- Olive oil: coconut oil also works well
- Onion: sweet or yellow and diced
- Ginger: a warm, spicy and pepper taste with a sharp pungent aroma and zesty bit. A little will go a long way. It will mellow when cooked, but will turn bitter if burned. In addition to being a unique plant it contains many health benefits.
- Garlic: feel free to use fresh garlic, but when in a hurry powder works well. Although garlic is small, its effects are large. It is a valuable source of Vitamins B and C, iron, copper, potassium, selenium and manganese. Highly nutritious and used as a dietary supplement for a variety of human conditions such as combating the common cold and promoting heart health.
- Salt
- Pepper
- Snow peas: frozen or fresh
- Baby corn: canned
- Broccoli: a superfood that is an excellent source of vitamins, minerals and best known for sulforaphane, the powerful phytochemical believed to help prevent several types of cancers, among its many health benefits.
- Red, yellow, orange bell peppers
- Coconut cream: can substitute lite or low-fat
- Coconut milk: can substitute lite or low-fat
- Green curry paste: I prefer the Thai Kitchen brand green curry paste
- Spinach: a superfood high in iron, vitamin A and omega-3
- Brown sugar: can substitute honey, white sugar or raw
- Sprouted beans or lentils: I love sprouting for the fresh crunchy taste of beans and lentils. I often use chickpeas, mung beans or black, French or green lentils. The black and French have an amazing nutty flavor.
How to make this recipe
- Place rice and water or stock in a rice cooker. Set on white rice dial (if using brown rice use appropriate setting) and begin cooking. The amount of water/stock can vary depending on brand of rice cooker. Rice can also be cooked on stove top.
2. While rice is cooking cut and chop all vegetables.
3. Next, sauté tofu in 1 tab. oil in a large skillet over medium-high heat. Cook on both sides for 2-3 minutes until golden brown (set aside).
4. Next, add 1 tab oil to the same skillet you cooked the tofu in and cook onions over medium-high heat for 2-3 minutes, stirring occasionally, until beginning to brown and slightly tender.
5. Now add the snow peas, baby corn, broccoli and red, yellow and orange peppers and continue cooking over medium to medium high for about 3 minutes or to desired tenderness.
6. While vegetables are still cooking add ginger, garlic powder, salt, brown sugar, green chili paste mixing all ingredients well and continue cooking for about another minutes or so..
7. Next, add coconut cream and coconut milk. Bring to a boil, reduce to medium, stirring occasionally and continue cooking for 3 more minutes or until desired tenderness is reached. I like my veggies el dente, so make sure your vegetables are the desired tenderness.
8. Lastly, add spinach and spouted mung beans and cook until spinach is slightly wilted.
9. Serve over rice and enjoy!
FAQ and expert tips
How do you Sprout Mung Beans? (short version)
Rinse ½ cup of Mung beans/remove any debris (should make about 2 cups sprouted)
Soak: Place beans in Mason jar/similar container and cover with several cups of water and soak for about 6-8 hours.
Drain: all water and rinse 2 times daily/ keep beans dry as possible between rinses.
Invert: jar over a bowl at an angle to allow for drainage and air circulation (store out of direct sunlight).
Harvest: when tiny tales appear between days 2-3. Store in frig for up to 1 week.
If you would like more details on sprouting Mung beans, health benefits and recipes visit:
Looking for other delicious and unique Curry recipes
Spicy sprouted mung bean and toasted tofu Thai green curry
Equipment
- large skillet
- rice cooker
Ingredients
- 2 cups Basmati or Jasmine rice dry
- ½ cup dry mung beans
- 1 16 oz tofu block extra firm, cut in small cubes
- 2 cups beans or lentils sprouted, canned or cooked
- 2 tbsp olive oil
- 1 large onion diced
- 1 tbsp ginger powder fresh also works
- 1 tbsp garlic powder fresh can be used
- ½ tsp salt more if desired
- 1 small package snow peas fresh or frozen
- 1 15 oz can baby corn cut in small pieces
- 1 cup broccoli fresh or frozen
- 3 bell peppers red, yellow,orange
- 1 13.5 oz can coconut cream
- 1 13.5 oz can coconut milk
- 3-4 tbsp green curry paste to taste
- 2 cups spinach leaves rough cut
- 2 tbsp brown sugar
Instructions
- Place rice and water or stock in a rice cooker. Set on white rice dial (if using brown rice use appropriate setting)and begin cooking. The amount of water/stock can vary depending on brand of rice cooker. Rice can also be cooked on stovetop.
- While rice is cooking cut and chop all vegetables.
- Next, sauté tofu in 1 tab. oil in a large skillet over medium-high heat. Cook on both sides for 2-3 minutes until golden brown (set aside).
- Next, add 1 tab oil to the same skillet you cooked the tofu in and cook onions over medium-high heat for 2-3 minutes, stirring occasionally, until beginning to brown and slightly tender.
- Now add the snow peas, baby corn, broccoli and red, yellow and orange peppers and continue cooking over medium to medium high for about 3 minutes or to desired tenderness.
- While vegetables are still cooking add ginger, garlic powder, salt, brown sugar, green chili paste mixing all ingredients well and continue cooking for about another minutes or so.
- Next, add coconut cream and coconut milk. Bring to a boil, reduce to medium, stirring occasionally and continue cooking for 3 more minutes or until desired tenderness is reached. I like my veggies el dente, so make sure your vegetables are the desired tenderness.
- Lastly, add spinach and spouted mung beans and cook until spinach is slightly wilted.
- Serve over rice and enjoy!
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