Thai Green Curry Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Green Curry Paste:
3 small green Thai chilis
2 jalepenos
¼ c. shallot or purple onion, diced
4 cloves garlic minced
1 thumb-sized piece of ginger, grated
1 stalk fresh minced lemongrass or 3 T. prepared lemongrass
½ tsp. ground coriander
½ tsp. ground cumin
¾ - 1 tsp. fish sauce
1 tsp. brown sugar
2 T. lime juice
Curry:
1 block extra firm tofu, cut into chunks
1 can coconut milk
1 red bell pepper, seeded and cut into chunks
1 zucchini, cut into chunks
Generous handful of fresh basil
2 T. coconut or other vegetable oil
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Directions: |
Directions:Place all curry paste ingredients in food processor, process to a paste.
If needed, can add a little coconut milk to help mix ingredients.
Warm a large frying pan over medium-high heat.
Add oil, then green curry paste.
Stir fry 30 seconds - 1 minute.
Add ¾ of the coconut milk (reserve 2-3 T. per serving).
Add tofu and stir.
When curry sauce comes to a boil, reduce heat to obtain a simmer.
Cover.
Simmer 5 more minutes, stirring occasionally.
Add red bell pepper and zucchini.
Simmer another 2-3 minutes.
Add more fish sauce if it does not have enough saltiness.
Serve over Thai jasmine rice or couscous. |
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Personal
Notes: |
Personal
Notes: If you prefer a sweeter curry, can add additional sugar.
If it's too salty, add a squeeze of lime or lemon juice.
If too spicy, add more coconut milk.
While not technically vegetarian due to the fish sauce, it's close enough to count.
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