This is the simplest of curries. Just a few ingredients and the broccoli and garlic shine.
Variations:
Cauliflower, zucchini/summer squash, green beans, carrots, eggplant sweet pepper, potatoes are all good substitutions or additions to the broccoli.
If you’re using vegetables that take a bit longer to cook, like sweet peppers, potatoes, carrots and even eggplant, add the vegetables after you’ve fried the curry paste for a few minutes but before you add the remainder of the coconut milk and sauté in the paste for 5 minutes and then add the rest of the coconut milk.
Serves 4
About 3-4 cups broccoli florets and chopped stems (see variations)
2 cloves garlic, minced
1 can coconut milk (full fat)
2 – 4 teaspoons green curry paste (spice level varies quite a bit by brand)
12 ounces firm tofu, cubed
optional: 1/2 cup water if you want a thinner curry
2 teaspoons fysh sauce or soy sauce
Salt, to taste
Juice of 1/2 lime, more to taste
Handful basil leaves(optional)
Rice, for serving
*Everyone’s taste varies so experiment with the amount of curry paste. I find 2 teaspoons gives the dish a mild to medium kick and 3 is about medium.
1. Put 1/4 cup of the thickest part of the coconut milk in a medium pot over medium heat. Add the curry paste and garlic. Coconut milk is often partially solidified at room temperature and you want to use the thickest (or solid) part for this early stage though if it’s all uniform, which it sometimes is, just use 1/4 cup and call it good. Mix the curry paste and garlic in well and fry the mixture for few minutes, stirring frequently. The oil will begin to separate from the coconut milk which is what you want.
2. Add the broccoli, remainder of the coconut milk, fish/soy sauce, if using or 1/2 teaspoon salt and bring to a simmer. Cook for a couple of minutes, add tofu and simmer for about 3-5 minutes or until broccoli is tender but still bright green.
3. Add handful of whole basil leaves, if using. Taste the curry and season with additional fish/soy sauce or salt if needed. Finish with the lime juice and serve hot, over rice.
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