Recipe: Thai-Style Kale and Coconut Curry with Crispy Tofu and Jasmine RiceDescription: A vibrant green curry featuring kale wilted in aromatic coconut milk with Thai spices, served with crispy tofu and jasmine rice.Serves: 4 people Total Time: 50Difficulty: Easy to follow Ingredients needed: 1 cup jasmine rice, 400 g tofu, 3 tablespoon oil, 1 medium onion, 3 cloves garlic, 1 tablespoon ginger, 2 tablespoon green curry paste, 400 ml coconut milk, 1 piece lemongrass, 200 g kale, 0.5 cup thai basilInstructions: Cook the jasmine rice according to package instructions and set aside. Press the tofu to remove excess moisture, then cut into cubes. In a large pan, heat 2 tablespoons of oil over medium-high heat and fry the tofu cubes until golden and crispy on all sides. Remove and set aside. In the same pan, add another tablespoon of oil. Sauté the onion, garlic, and ginger until fragrant. Add the green curry paste and stir for 1 minute. Pour in the coconut milk and bring to a simmer. Add the lemongrass piece. Add kale and cook until wilted, about 5 minutes. Stir in the Thai basil leaves and cooked tofu, and heat through. Remove the lemongrass piece and serve the curry over jasmine rice.Perfect for: Meal planning, weekly preparation, home cooking Tags: Thai, vegan, curry, gluten-freeThis Thai-Style Kale and Coconut Curry with Crispy Tofu and Jasmine Rice recipe is designed for easy meal planning and preparation. It serves 4 people and can be made in 50 minutes. Great for weekly meal prep and family dinners.