Thai Green Curry Meal Prep
A meal prep for the gluten free girlies, I love meal prepping with rice because it reheats so well (unlike our gluten free pasta friends). It's also one for the veggie girlies because we've got a crispy tofu snuck in there. It reheats really well in the microwave but if you want it next level, take the tofu out and pop it in the air fryer.
Equipment
- 1 pan
- 1 Chopping Board
- 1 Knife
- paper towels
Ingredients
- 500 grams hard tofu
- 250 grams green beans
- 2 large zucchinis
- 1 tbsp curry paste
- 1 270ml can coconut milk
- 1 cup stock of choice
- 1 tbsp oil
- 1/2 cup oil
- 1 tsp fish sauce
- 1 tsp sugar
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- Salt and pepper to taste
- Rice to serve
Instructions
- Pat the firm tofu dry with paper towels.
- Cut the firm tofu into small equal cubes, pat dry again if necessary
- Sprinkle corn flour, garlic powder, onion powder, paprika, salt and pepper over your tofu and roll the tofu around until it's all coated.
- Heat 1/2 cup oil in pan, enough to shallow fry the tofu.
- Add tofu into the pan in batches so to not crowd, flipping on all sides for about a minute each.
- Once the tofu is golden and crispy, remove and pop on a paper towel.
- Cut the ends off the beans and cut in half, cut the zucchini into small chunks.
- Heat 1 tbsp oil in a pan over med heat, add curry paste and let fry for 1 minute.
- Add in half the can of coconut milk and mix till a paste forms.
- Add in beans and zucchini and mix till coated.
- Add in the rest of your coconut milk and stock.
- Simmer until the veggies are soft.
- Add in sugar and fish sauce to finish off.
- Add rice, curry and tofu equally into 4 containers and pop in the fridge.
- These last for about a week!