Thai Green Curry


  • 2 x 350g (12 oz) firm tofu, cubed 1/4 cup Braggs aminos

  • splash of agave nectar
  • 1 jar Mekhala Organic Green Curry Paste, use less if you don’t like too much heat) 1 teaspoon minced ginger (I used jarred)
  • juice of 2 limes
  • 6 teaspoons grated palm sugar
  • 6 teaspoons Braggs
  • 2 x 400ml (13 1/2 fl oz) cans coconut milk



      • 1 sweet potato, cubed
      • 1 zucchini, cubed
      • 200g (7 oz) mushrooms, sliced 1 carrot, sliced
      • 1 head broccoli, cut into florets few handfuls green beans
      • Lime wedges, to serve Rice, to serve


      1. Whisk together 1/4 cup Braggs with agave. Pour over tofu and toss to coat. Sauté in a little oil until browned all over. Set aside.

      2. In a large saucepan with a little oil, sauté veggies starting with sweet potato, zucchini, mushroom and carrots. Add the broccoli towards the end. Leave the veggies slightly underdone as they will continue to cook in the sauce.

      3. Add the ginger and curry paste and sauté with the veggies until fragrant.

      4. Add coconut milk, Braggs, palm sugar, lime juice, beans and tofu. Bring to a boil and simmer for a few minutes until veggies are cooked and tofu is heated through.

      5. Serve with rice and garnish with lime wedges.