Green Thai Curry

SavedPicture-2013611172850.jpgOne of my favourite dishes. I love the balance of the heat of the chillies and the cooling coconut milk here as well as sharp hit of lime. As with so many dishes you can add whatever vegetables are in season or lurking in your fridge but the ones here are the ones that I find work best although they are certainly not authentic. I also use a combination of fresh Thai herbs and a paste but it works just as well with just a bought paste.  I used to fry the tofu in the pan then stew it in the sauce but I have found that cooking it separately adds a different texture to the dish and is worth dirtying another pan for.

Serves 3-4

  • 1 small red onion finely chopped
  • 1 stick of lemon grass finely chopped
  • 1 thumb size piece of ginger grated
  • 2 Thai finger chillies chopped
  • 1 handful of mushrooms sliced
  • 2 tbsp green Thai paste (check it is vegan)
  • 1 handful of green beans halved
  • 1 head of brocoli cut into florets
  • 1 can of chickpeas
  • 1 can of coconut milk
  • 5 kaffir lime leaves (if you can find them)
  • 2 heads of bok choi
  • 1 pack firm smoked tofu
  • handful of chopped coriander
  • 1 lime
  • rice to serve

Fry the onion, lemon grass, ginger and chilli in a little oil before adding the mushrooms and green beans. After a couple of minutes add the paste then the brocoli, chickpeas and coconut milk. Let it simmer and then add finely sliced lime leaves.

Heat a small frying pan and spray/drizzle with oil. Add slices of tofu and fry on both sides until crispy. Set aside.

Add the bok choi to the curry when everything is tender and then plate up and top with tofu, coriander and a squeeze of lime.



3 thoughts on “Green Thai Curry

  1. Pingback: Green Thai Curry | earthjive

  2. Pingback: Day 11 | Fit and Further

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