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Vegetable Thai Green Curry


Ingredients:

  • 1 + 1/2 cups medium-firm tofu, cubed, OR canned chickpeas (your choice)

  • 1 green bell pepper(capsicum), chopped into bite-size pieces

  • 1 to 1+1/2 cups chopped green beans

  • 1 cup mushroom

  • cherry tomatoes

  • 3/4 can coconut milk

  • 1/2 to 3/4 cup vegetable stock

  • 1/2 cup fresh basil

  • Optional: 2-3 fresh lime leaves

GREEN CURRY PASTE:

  • 1 stalk lemongrass, thinly sliced, OR 3 Tbsp. frozen prepared lemongrass (available at Asian stores)

  • 1/4 can coconut milk

  • 1-3 green chilies OR jalapeno

  • 1 cup chopped coriander/cilantro, leaves & stems

  • 1 shallot/onion, chopped

  • 4-5 cloves garlic

  • 1/2 inch-size piece ginger, sliced

  • 1 Tbsp. soy sauce

  • 2 Tbsp. fresh lime juice

  • 1/2 tsp. ground cumin

  • 1/2 tsp. ground coriander

  • 1/2 tsp. ground white pepper (available in most supermarket)

  • 1 tsp. brown sugar

  • 1/2 tsp. sea salt

Preparation: 1. Place all 'green curry paste' ingredients in a food processor or blender and grind it to create a green curry paste (you may need to add more coconut milk if using a blender). Set aside. 2. Place a wok or large frying pan over medium-high heat. Add 1-2 Tbsp. oil and swirl around, then add all the green curry paste you just made. Stir-fry 1 minute to release the fragrance.

3. Add the tofu or chickpeas. Stir-fry until well saturated with sauce. 4. Add the stock plus lime leaves (if using). Stir and reduce heat to medium-low.

5. Gently simmer 5 minutes. 6. Add the coconut milk, plus vegetables (except basil) and continue simmering 5-7 minutes, or until softened.

7. Remove curry from heat and add salt and spice. If not salty enough, add a sprinkle more salt. If too salty for your taste, add another squeeze of lime juice. If too spicy, add more coconut milk. If you'd like it sweeter, add a little more sugar.

8. Serve directly out of the wok, or transfer to a serving bowl. Sprinkle over the fresh basil (slice larger leaves into shreds). Sliced red chili can also be used as a topping, or to add more spice. Serve with plenty of Thai jasmine rice, and ENJOY!

Prep Time: 20 minutes
Cook Time: 18 minutes


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