Lunch

Green Curry Rice Bowls with Crispy Tofu & Charred Vegetables

Name: Green Curry Rice Bowls with Crispy Tofu & Charred Vegetables
Prep time: 8 min
Cook time: 17 min
Total time: 25 min
Yield: 2 servings
Ingredients: 8 oz firm tofu, pressed & cut into ¾-inch cubes; 2 cups cooked jasmine rice; 3 tbsp Thai green curry paste (store-bought); ½ can (200 ml) unsweetened coconut milk; 1 cup long beans (or green beans), cut into 2-inch lengths; ¾ cup snap peas; 2 medium shallots, thinly sliced; 2 tbsp neutral oil (divided); 1 tbsp fish sauce (or soy sauce for vegan); 1 tsp palm sugar; 1 lime, cut into wedges; 8–10 Thai basil or mint leaves; fleur de sel

A vibrant, herbaceous lunch bowl built on jasmine rice dressed with a quick green curry sauce made from store-bought paste and coconut milk. Crispy-edged tofu and charred vegetables make every bite satisfying and deeply aromatic.

757cal 21gprotein 72gcarbs 46gfat 8min prep 17min cook 2serves

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