Thai Green Curry with Tofu

Ingredients

• 1 block firm tofu, pressed and cubed
• 1 tbsp coconut oil
• 2 tbsp low FODMAP Thai green curry paste
• 1 inch fresh ginger, grated
• 1 stalk lemongrass, bruised
• 1 can (13.5 oz) coconut cream
• 1 cup broccoli florets
• 0.5 unit red bell pepper, sliced
• 0.5 cup canned bamboo shoots, drained
• 1 tbsp fish sauce
• 2 tbsp lime juice
• 1 tsp palm sugar (optional)
• 2 cup baby spinach leaves
• 0.25 cup fresh Thai basil leaves
• 1 unit small red chilli, deseeded and sliced (for garnish)
• 0.25 cup fresh cilantro, chopped (for garnish)
• 1 cup long-grain rice
• 2 cup water
• 0.5 tsp salt

Instructions

1. 1Cook long-grain rice with water and salt according to package directions.
2. 2In a large pot or wok, heat coconut oil over medium heat. Sauté Thai green curry paste, grated ginger, and bruised lemongrass for 1-2 minutes until fragrant.
3. 3Stir in coconut cream, bringing to a gentle simmer. Add cubed tofu, broccoli florets, red bell pepper, and bamboo shoots. Cook for 5-7 minutes until vegetables are tender-crisp.
4. 4Season with fish sauce, lime juice, and optional palm sugar. Stir in baby spinach leaves and fresh Thai basil until spinach wilts.
5. 5Serve the curry hot over cooked long-grain rice, garnished with sliced red chilli and fresh cilantro.