5-Ingredient Green Curry

• For the Green Curry:
• 12 ounces firm tofu
• a swish of olive oil + a sprinkle of salt
• 2 sweet potatoes, peeled and cubed
• 4 tablespoons green curry paste (I used Thai Kitchen which can be ordered on Amazon and also often found in the Asian section of many mainstream grocery stores)
• 3 14-ounce cans coconut milk
• 3-or-so cups broccoli florets
• Optional Extras:

a handful of chopped fresh cilantro

a handful of golden raisins

• just a lil fish sauce (trust me!) and brown sugar to taste

1. Tofu: Press the tofu with paper towels to remove water. Cut tofu into cubes. In a large soup pot, heat the olive oil over medium high heat. Add the tofu, sprinkle with salt, and pan fry for 10-15 minutes, until golden brown. Remove and set aside.
2. Veggies: Add sweet potatoes, coconut milk, and curry paste to the soup pot. Simmer for 5-10 minutes until potatoes are fork-tender. Add broccoli and tofu. Simmer for 3-5 minutes until broccoli is bright green.
3. Finishing it off: I like to add a handful of golden raisins and cilantro (I know, I know, lots of levels of weird going on here) and I pinky promise that a quick swish of fish sauce and a sprinkle of brown sugar will take this over the top.