Step 1

Bring a nonstick pan to medium heat and add the coconut oil OR one large scoop of coconut cream*. Once melted, add in the green curry paste; fry the paste for 90 seconds, to bring out the flavors.

Step 2

Add the remainder of the coconut milk and coconut sugar to the pan and mix until well combined. Add in the mixed vegetables, stir well, and bring the heat to high. Once the mixture starts to bubble, reduce the heat to medium-low and let simmer, covered, for 15-17 minutes, until the vegetables are fork-tender.

Step 3

Place some cooked rice into each serving bowl, then top with green curry and Crispy Tofu. Serve warm.