Thai Green Curry
Thai Green Curry is such a vibrant looking delicious and comforting dish. In cold winter months, you want some thing like this.
Same her, in winters all we want to eat is spicy and hot food. The colorful vegetables and sweetness from coconut milk along with all herby ingredients of the curry paste full of galangal, lemon grass, and ginger etc makes it so flavorful that you can’t stop eating it.
Often, I buy curry paste from store. But sometimes I make a batch and store it in ice cube trays. That way I can enjoy homemade green thai curry throughout winter. If you ask me which my favorite brand is to buy from stores. I will go with Thai Kitchen. It’s one of my favorites. I have tried couple of others but don’t like it as much. But I tall depends on personal preference. So, try it for yourself and decide. Buying ready made curry paste saves so much time and then it takes just few minutes to put dinner together.
I have shared the vegetables we like but you can give and take as many you like. You can also use any type o f tofu. I prefer extra firm. If you end up buying firm tofu and want to squeeze out all the liquid. Then place it on kitchen towel, cover it and place a dish on top with heavy kitchen equipment like can of beans etc. That way, it will squeeze out extra liquid. You can also bake your tofu and vegetables at 400 F for 20 minutes for a handsfree meal.
Serving – I personally like to eat it with jasmine rice or sticky rice. But B eats it with noodles. I can also just have curry by itself. 😊You can also serve it with brown rice, so good or quinoa super good.
Leftovers- Store the leftovers in the fridge for 2-3 days.
Try this recipe and let me know. If you want to try your hand in making homemade curry paste here the link – Green Curry Paste
Thai Green Curry
Ingredients
- ¼ cup oil
- 1 cup tofu
- 2 tbsp corn starch
- 1 can coconut milk
- 4 oz approx. 4 tbsp curry paste
- 1 small onion chopped
- ½ cup green bell pepper
- ½ cup red bell pepper
- 1 long carrot
- ½ cup string beans
- ½ cup snow peas
- 1 cup broccoli florets
- ¼ cup canned chestnuts
- 1 lime zested only green part
- 1/2 juice of lime
- 1 tbsp soya sauce
- 2 tsp brown sugar or palm sugar or coconut sugar
- Salt to taste
- ¼ cup fresh thai basil
- Eggplant, zucchini, mushrooms, peas etc Options
Instructions
- Toss the tofu in some corn starch. Coat all of pieces evenly. Heat 2 tbsp oil in a pan on medium to high heat and sauté the tofu. Once tofu is fried on all sides and looks golden brown. Remove it on absorbent paper. Leave it aside. You can bake it also, if you do not want to fry it.
- In the same oil, add more oil if and as needed, flash cook the vegetables one by one. I did one vegetable at a time and quickly sautéed them and removed them. Do not over cook them. Just cook them barely and retain the crunchiness.
- In different pot on medium heat, take out the cream of coconut from top of the can and add it to the pot. Do not add the coconut water. Let the cream melt and immediately add the curry paste. Stir it for few seconds. It helps to break down the fat and also cooks the paste and releases necessary flavors in the dish.
- Then add all of coconut milk, the watery part. Let it simmer. Add soya sauce, lime zest, brown sugar or palm sugar, salt and simmer it for few seconds.
- Add tofu, vegetables, and chestnuts in it. Let it cook for 5 minutes and taste if you need to add anymore seasonings.
- Remove it and add in the Thai basil. Serve it hot/warm with jasmine or brown rice, quinoa or noodles of your choice.
Notes
- Always remove the fat from coconut milk first and cook it with curry paste. The curry will not curdle or separate like you see in some recipes; oil is floating.
- Flash cook the vegetables to keep the texture and crunch factor in mind. Also, once you add them to hot curry, don’t overcook them. They can get easily overcooked.
- I have used the vegetables we like but you can add depending on your preference.
- You can also double up on coconut milk. Add another can if you like. But remember it might make it less spicy.
- If you can find thai basil, add it. It enhances the taste to another level. Go to specialty markets.
If you want to check out this post!
XO, Devangi