Thai Green Curry

★ ★ ★ ★ ★ 4.9 from 8 reviews

Author: Sylvia Fountaine Prep Time: 15 Cook Time: 15 Total Time: 30 minutes Yield: 8
Category: Main, vegetarian main Method: Stove top Cuisine: Thai

Description

Thai Green Curry with vegetables and tofu -that can be made with authentic homemade green curry paste, or
store-bought curry paste, for fast and easy weeknight dinner!

Ingredients

1/2 cup homemade green curry paste– or 3-4 Tablespoons store-bought green

curry paste (see notes)
2 tablespoons olive or peanut oil
1 cup chicken broth, veggie broth or water
1 can coconut milk (full fat)
8 ounces pound extra-firm tofu, cubed ( not silken) or chicken breast (thinly sliced-
see notes)
1/2 teaspoon salt
1 teaspoon sugar
2 teaspoons fish sauce ( or vegan fish sauce)
1  Japanese eggplant, thinly sliced into half-moons
1 red bell pepper, sliced
6–8 kefir lime leaves
lime juice to taste
1/4 cup fresh Thai basil leaves, torn
lime wedges for garnish
Other additions or substitutions:  snow peas, zucchini, mushrooms,  fresh chopped
spinach leaves
Serve over rice or black rice

Instructions

Heat oil in a heavy bottom pot or dutch oven over medium-high heat, turn your fan on,
and stir-fry the homemade green curry paste for 2-3 minutes. Add the stock or water
and scrape up all those delicious browned bits. Stir in one can of full fat coconut milk.

Add salt, sugar and fish sauce

Add the tofu and veggies and kefir lime leaves and bring to a gentle simmer,
simmering uncovered until eggplant softens about 5 minutes. Try to prevent this from
coming to a hard boil – a gentle simmer will help preserve the cococnut’s sweetness.

Add a squeeze of lime and taste, adding more lime if needed. If you need more
sweetness, add more sugar.  More depth, add salt or fish sauce. Find your balance. 😉

TIP: Remember you will be serving this over rice, which will mellow out the intensity
of flavor- so I like to keep this on the slightly salty side.

Add the fresh basil leaves and serve with lime wedges over rice.

Notes

i
If using store-bought green curry you probably won’t need the salt and perhaps less fish sauce– so add
both to taste.  Bump up the flavor with sauteed chopped shallots (saute first, then stir fry with the curry
paste) and add kefir lime leaves and a few slices of galangal to the curry sauce. My favorite brands are
Maesri (in a can) and Mae Ploy – available at most Asian Markets. Maesri and Mae Ploy can be quite
spicy so start off with 3-4 tablespoons, until you are familiar with their spice level. You can always add a
little more in the end.

i
If substituting chicken for the tofu, thinly slice it ( 1/4-1/3 inch thick) and add it directly to the curry
sauce with the eggplant or poach it in salted water or broth for just a few minutes to par-cook it. Then
add it to the curry to finish cooking with the veggies.

Nutrition Facts
Serving Size -calculated without the rice
Serves 4

Amount Per Serving

Calories 279

% Daily Value*

Total Fat 21.9g 28%

Saturated Fat 12.1g

Polyunsaturated Fat 2.5g

Monounsaturated Fat 6.1g 0%

Cholesterol 0mg 0%

Sodium 1648.1mg 72%

Total Carbohydrate 14g 5%

Dietary Fiber 3.6g 13%

Sugars 6g

Protein 8.6g 17%

Vitamin A 40% Vitamin C 57%

Calcium 17% Iron 33%
Vitamin D 0% Magnesium 14%
Potassium 7% Zinc 8%

Keywords: Thai Green curry, Green curry tofu, green curry chicken, Thai green curry recipe, green curry with vegetables,
green curry with eggplant
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