Thai Green Coconut Curry with Tofu and Bok Choy from Whole Bowls: Complete Gluten-Free and Vegetaria

Name: Thai Green Coconut Curry with Tofu and Bok Choy from Whole Bowls: Complete Gluten-Free and Vegetaria
Ingredients: unsweetened coconut flakes or unsweetened shredded coconut; 2 cups hot, cooked short grain brown, jasmine, or basmati rice; 3–4 tablespoons green curry paste (vegan, gluten-free); 1 tablespoon coconut oil; ½ cup whole fresh basil leaves, halved; 1 red bell pepper, cut into 1-inch cubes; 1 pound baby bok choy, halved or 1 head broccoli, cut into florets; 1 (12-ounce) package extra-firm tofu, drained (pressed, if you have time) and cut into 1-inch cubes; 1 teaspoon sea salt; 1 tablespoon lime juice; 1 (14-ounce) can full-fat coconut milk

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Green vegetable curry has been the only thing I’ve ordered at Thai restaurants for years. At home, I purchase premade vegan and gluten-free green curry paste to recreate the dish in my own...

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Ingredients

unsweetened coconut flakes or unsweetened shredded coconut
2 cups hot, cooked short grain brown, jasmine, or basmati rice
3–4 tablespoons green curry paste (vegan, gluten-free)
1 tablespoon coconut oil
½ cup whole fresh basil leaves, halved
1 red bell pepper, cut into 1-inch cubes
1 pound baby bok choy, halved or 1 head broccoli, cut into florets
1 (12-ounce) package extra-firm tofu, drained (pressed, if you have time) and cut into 1-inch cubes
1 teaspoon sea salt
1 tablespoon lime juice
1 (14-ounce) can full-fat coconut milk