Tofu *see notes*
1 Tablespoon olive oil
1 lb. tofu, extra firm
1 bunch green onions, finely chopped
1” chunk of ginger, minced
4 cloves garlic, minced
2 Tablespoons red curry paste
1 Tablespoon sriracha
1 Tablespoon Lemongrass paste
Dash of cayenne
1 teaspoon ground coriander
¼ cup fresh Thai basil
2 Tablespoons lime juice
2 Tablespoons Tamari or soy sauce
1 can plus ½ can Coconut milk, canned whole
1 cup veg broth
2 cups green beans
2 cups broccoli florets
3 medium sweet potatoes, spiralized (about 4 cups)
Drain tofu and press to remove as much excess liquid as possible. Cut tofu into strips ½” thick, then cut in half. Add 1 tablespoon of oil to a large skillet and heat to medium. Place tofu slices in the skillet and fry 5 minutes per side, until golden brown. Remove and set aside.
Add 1 Tablespoon of oil to a large pot and bring it to medium heat. Add green onions and saute for 3 minutes. Add ginger, garlic, red curry paste, sriracha, lemongrass, cayenne, and coriander. Continue stirring for 10 minutes to meld flavors.
Add thai basil, lime juice, tamari, coconut milk, and broth. Add green beans. Cover and reduce to a simmer. Cook 10 minutes and add broccoli. Cook 10 more minutes and add sweet potato noodles. Cover and continue to cook, stirring occasionally. Cook 10 minutes. Add tofu, give it a quick stir. Serve! Garnish as desired.
The tofu is entirely optional for this recipe. We like tofu in our red curry, but you could certainly omit it. Or add chicken or shrimp instead.