Who doesn’t like Thai Curry? I am obsessed with Thai curries for their simplicity. Okay here’s another thing when you think of Thai Green Curry, do you thunk it is sweeter or milder when compared to the Red curry. You are wrong my friend, Green Curry is absolutely fiercer than the red curry (don’t go by the color).
Just like any asian dish, you can adjust the spice level to suit your taste preference. The Thai curry pastes are available in almost all supermarkets these days, so it won’t be an issue to make this as a quick curry for a weeknight meal. But ofcourse what’s a curry if you don’t try to make it the authentic way. Yes, by that I mean by making the curry paste all by yourself. It is no rocket science too!
I have added steps to both the curry paste and the Thai Green Curry. I have used tofu as my protein but you can use any protein of your choice (chicken breast, shrimp or fish as well).
Enjoy the curry with this super simple recipe below:
Thai Green Curry with Tofu
To make the Thai Green Curry Paste
To make the curry
Heat up a pot over medium heat and add the oil. Saute the green curry paste until aromatic, add the tofu (or the protein of your choice), bell peppers, thai aubergine, and stir to combine well with the curry paste. Add the coconut milk and water and bring it to a quick boil.
Add the kaffir lime leaves, and thai bird chilies. Lower the heat to simmer, cover the pot and let simmer for 10 minutes or until the curry slightly thickens.
And finally add the fish sauce and sugar. Stir to mix well. Turn off the heat and serve immediately with steamed rice.
To make the Green Curry Paste
Combine the chilies, garlic, coriander leaves, basil, shallots, lemon grass, and ginger in the bowl of your food processor. Pulse to finely blend it well. Add a little lime zest, 1 tsp lime juice, salt, and sugar. Pulse it more until a paste starts to form. Now add a tsp of oil or more to blend it well. You can store this paste upto a week in the refrigerator.
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