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📲 TRY OUR APP: pickuplimes.com/app (or search "Pick Up Limes" on the app store) 👀 Find this “Bright Green Basil Coconut Curry” recipe in our app to scale the amounts, get step-by-step photo instructions, and find detailed nutrition info. Or find it below: INGREDIENTS ~ For 4 servings ~ Black rice - 1⅓ cups black rice, rinsed - 2⅔ cups water Zucchini & tofu - ½ Tbsp vegetable oil - 1 medium zucchini, chopped† - ½ Tbsp vegetable oil - 14 oz firm tofu, pressed, cut into 1 cm cubes - ½ Tbsp reduced-sodium soy sauce Curry broth - 1 Tbsp vegetable oil - 1 small onion, finely chopped - 3 garlic cloves, minced - 1 Tbsp grated fresh ginger - 3 Tbsp Thai green curry paste - 1⅔ cups canned full-fat coconut milk - 2 Tbsp reduced-sodium soy sauce - 1 tsp maple syrup - 3 cups baby spinach - 1 cup fresh basil leaves - 1½ cups vegetable broth - ¼ lime, juiced Optional garnish - fresh basil leaves - fresh Thai chili (bird's eye chili) † For us, 1 medium zucchini weighed 330g. DIRECTIONS 1. Add the rice to a saucepan with the water. Bring to a boil, cover, then simmer on low until tender, 30 to 40 minutes. 2. Let rest covered for 10 minutes, then fluff. 3. Heat the oil in a large pan over medium-high heat. Add the zucchini and cook until lightly golden, about 7 minutes. Transfer to a plate and set aside. 4. Heat some more oil in the now-empty pan and add the tofu. Cook, turning occasionally, until golden on all sides, about 8 minutes. 5. Add the soy sauce and stir for 30 seconds, just until it coats the tofu. Turn off the heat to stop it from burning. 6. Heat the oil for the curry broth in a large sauté pan or large pot over medium-high heat. Add the onion and cook 4 minutes, until translucent. 7. Add the garlic and ginger and cook 1 minute, stirring throughout. 8. Stir in the green curry paste and cook 30 to 60 seconds, until fragrant. 9. Add the coconut milk, soy sauce, and maple syrup. Let the mixture heat up slightly. 10. In a blender, combine the spinach, basil, and vegetable broth. Blend until completely smooth. 11. Pour the blended mixture into the pot. Stir in the cooked zucchini and squeeze in the lime juice. Let the mixture heat back up. 12. Serve with the black rice and tofu. Optionally, garnish with sliced chili and more fresh basil. Enjoy! 👩🏻‍🍳 SUBSCRIBE: for more deliciousness @PickUpLimes

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