Triple Green Curry

This southeast Asian curry has got a triple dose of green. First, you start with a blended green curry paste made with shallots, spices, and chilies. Second, you cook some nutritious green veggies (broccoli and bok choy) in a delicious coconut broth spiked with the curry paste. Third, you sprinkle fresh green herbs (basil and mint) over the whole thing at the end.

Triple Green Curry
From Cooking Light
  • 1/2 cup chopped fresh cilantro
  • 2 tablespoons chopped peeled fresh ginger
  • 2 teaspoons ground coriander
  • 2 teaspoons ground cumin
  • 8 garlic cloves, peeled
  • 1-3 small serrano chiles, seeded (depending on how heat-tolerant you are)
  • 2 large shallots, coarsely chopped
  • 4 cups coarsely chopped broccoli florets (about 1 head)
  • 2 cups sliced baby bok choy
  • 2 teaspoons dark sesame oil
  • 4 teaspoons sugar
  • 1 tablespoon soy sauce
  • 3/4 teaspoon kosher salt
  • 14-oz can light coconut milk
  • 14-oz package water-packed organic firm tofu, drained and cut into 3/4-inch cubes
  • 1/4 cup fresh lime juice
  • 2 cups hot cooked long-grain white rice
  • 1/4 cup chopped fresh basil
  • 2 tablespoons chopped fresh mint
Combine first 7 ingredients (through shallots) in a food processor and process until smooth. Set aside.

Cook broccoli florets in boiling water in a large Dutch oven 3 minutes or until crisp-tender. Remove broccoli from water with a slotted spoon; drain and rinse with cold water. Drain and set aside. Return water to a boil. Add baby bok choy to pan; cook 1 minute. Drain and rinse with cold water. Drain and set aside.

Heat Dutch oven over medium-high heat. Add oil to pan and swirl to coat. Add cilantro mixture to pan; saute 1 minute, stirring constantly. Add sugar and next 4 ingredients (through coconut milk) to pan. Bring to a boil. Add tofu; cover, reduce heat, and simmer 6 minutes or until slightly thick. Add broccoli, bok choy, and juice. Cook 1 minute or until heated, tossing to combine.

Place 1/2 cup rice in each of 4 bowls. Spoon 1 1/2 cups tofu mixture over each serving. Sprinkle basil and herbs over each serving.