Ready in minutes, this easy and healthy Thai-style curry is perfect for busy weeknights. Serve with steamed rice or rice noodles.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Serves: 4
- Skill level: Intermediate
- Dairy-Free, Egg-Free
Ingredients
- 1 tbsp coconut oil
- 2 tsp sesame oil
- 12 oz firm tofu, drained and cubed
- 1/4 tsp each salt and red chili flakes
- 1 tbsp minced fresh ginger
- 2 cloves garlic, minced
- 2 tbsp green Thai curry paste
- 1 1/2 cups Ripple Original Unsweetened
- 1 tbsp soy sauce
- 2 carrots, thinly sliced
- 1 cup snap peas, trimmed
- 2 baby bok choy, quartered
- 1/4 cup lime juice
- 2 tbsp finely chopped fresh cilantro
Directions
- Heat coconut and sesame oil in large wok or skillet set over medium-high heat; cook tofu, salt and red chili flakes, tossing frequently, for about 3 minutes or until golden.
- Stir in ginger and garlic; cook for 3 to 4 minutes or until starting to soften. Add curry paste; cook for 1 minute.
- Stir in Ripple Original Unsweetened, and soy sauce; bring to boil. Add carrots, snap peas and bok choy. Simmer for 3 to 5 minutes or until vegetables are tender and sauce is slightly thickened. Stir in lime juice and sprinkle with cilantro.
Tips
– Serve with toasted peanuts or cashews if desired.
– Substitute Thai basil for cilantro if desired.
