Everyone will love this flavour-packed vegetarian curry bowl brimming with fragrance, fresh vegetables and visual appeal.
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
Campbell’s® Green Curry Sauce
1 pouch (1.3 kg)
1 pouch (3 lb)
|Soy sauce, low sodium||45 mL||3 tbsp|
|Corn starcht||30 mL||2 tbsp|
|Tofu, extra-firm, drained and cubed t||454 g||1 lb|
|Garlic, minced||15 mL||2 tbsp|
|Fresh ginger, minced||15 mL||2 tbsp|
|Onion, sliced||1 (156g)||1 (5.5oz)|
|Zucchini, quartered lengthwise and cut into 1-inch chunks||340 g||12 oz|
|Baby bok choy, quarteredt||340 g||12 oz|
|Jasmine rice, cooked||125 L||5 cups|
|Sesame seeds, toastedt||60 mL||1/4 cup|
|Green onions, slicedt||75 mL||1/3 cup|
|Red chili pepper, hot, thinly sliced (optional)||1 (156g)||1 (5.5oz)|
|Salt and/or pepper to taste|
|1. Thaw Campbell’s® Green Curry Sauce according to package directions.|
|2. In bowl, stir together soy sauce and corn starch; add tofu to marinate.|
|3. In large saucepan, heat vegetable oil over medium heat-high; sauté garlic, ginger and onion for about 2 minutes or until golden.|
|4. Add tofu; sauté for about 3 minutes or until browned. Add zucchini; sauté for 2 to 3 minutes or until starting to soften.|
|5. Add green curry sauce and bok choy to pan; bring to simmer. Simmer for about 10 minutes or until vegetables are tender and sauce has thickened.|
|6. Divide rice among 8 plates. Top with tofu and curry.
7. Garnish with sesame seeds, green onions, and chili pepper, if desired. Season with salt and pepper.