This spicy coconut lime curry is light and fresh, with a creamy coconut milk based jalapeño curry sauce, summer vegetables and chickpeas. Served with super crispy miso marinated tofu and a fluffy basmati rice for a healthy, vegan meal perfect for any night of the week!
While warm bowls of curry served with rice are generally seen as a cold weather comfort food, this spicy coconut curry is light and fresh, perfect for a summer meal. Fresh lime juice really brings out the flavor of the other ingredients. The coconut curry sauce isn’t too heavy and the zucchini, green beans and chickpeas add so much texture and flavor.
More on texture—I mean that tofu may be the best part. Marinated with miso and lime juice, it’s the perfect crunchy topping for this curry. I have never had success pan frying my tofu. It always sticks to the pan, makes a huge mess and turns out so greasy. Baking is a lot easier and yields much crispier results. More on that later…
How to Make Spicy Coconut Lime Curry
Make the curry sauce: For the spicy curry sauce, you’ll need a high speed blender in order to blend together the coconut milk, jalapeños, cilantro, garlic and sugar. This helps the flavors meld together and also gives the sauce that stunning bright green color.
Sauté the vegetables: For this spicy coconut lime curry recipe, you’ll need a couple zucchini’s, green beans and shallots. Heat a large skillet or pot over medium heat and sauté the shallots and zucchini until just beginning to soften. Careful not to over cook, or the zucchini will become mushy before the sauce has time to reduce. Add in the spices and toast for a couple minutes or until fragrant.
Add the curry sauce: once the zucchini has softened slightly, pour in the blender curry sauce and add the green beans and chickpeas. Bring to a boil and reduce the sauce until thick and all the vegetables have cooked through. I like my green beans to be a little crunchy, so keep it simmering for about 5-10 minutes.
Finishing touches: Now this wouldn’t be a coconut lime curry without the lime! Once the curry has finished cooking, go ahead and remove it from the heat. Squeeze in the fresh lime juice and taste for salt. I find it always needs a pinch more. Serve warm with basmati rice and a few pieces of crispy tofu.
Tips for Making Crispy Baked Tofu
Tofu gets a bad reputation for being dry and flavorless, but if you know a few simple tricks, making super crispy, flavorful baked tofu is actually pretty easy. Start by cutting your drained block of extra firm tofu (not silken or firm!) into slabs. Carefully lay those out onto a kitchen towel or paper towel and blot dry. Be gentle, but try to get as much water out as possible.
Whisk up a quick marinade of lime juice, miso and oil. Pour the marinade into a large resealable container. I like to use a rectangular dish to maximize surface area. Lay your dried tofu pieces in the dish and flip to ensure they are all coated by the marinade. Let sit for at least 30 minutes, up to overnight in the fridge.
To bake the tofu, spread a good amount of cornstarch onto a plate. Take each slab and dredge it in the cornstarch, shaking off any excess. Place the pieces in a single layer on a rimmed baking sheet, being careful not to overcrowd. Bake for about 15-20 minutes, flip over each piece, then bake another 15 minutes or so. Everyone’s oven is different so keep an eye out for that golden brown crust.
Serve fresh on top of the coconut lime curry with a pinch of flaky salt and squeeze of lime juice.
More Recipes to Try
- Roasted black pepper cauliflower curry
- Fluffy baked rice with chickpeas and crispy tofu feta
- Roasted red pepper meatball curry
- Creamy miso sweet potato carrot soup