Thai Green Curry
Delicious and vibrant thai green curry is made with coconut milk, colorful vegetables and green curry paste. So, fragrant and equally delicious over rice, quinoa or noodles.
Servings: 4 servings
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
Things to keep in mind/Tips-
- 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.