I have been a long-time admirer of Thai cuisine for many years. It is my number one take-out choice when we do decide to take a night off from cooking. I love red curry just as much as I do green curry, but I have never attempted to re-create either of these adored favourites-until now. I have always found any traditional Asian or Indian dish to be very intimidating to take on in my own kitchen. For years, I refused to even try knowing that I could never honour the authenticity of said popular and well-liked culinary delicacies.
My first Thai dish I did take on was a Pad Thai recipe as this is my husband’s favourite. I have conquered a few different variations and it is such an easy recipe to alter and really make your own, like any recipe is really. Curries were a little bit more intimidating because those flavours are so precise, authentic, and very easy to get wrong despite using a ready-made paste.
I have been dreaming of green curry for weeks. And I have been dreaming of a fully loaded, green goddess of a dish. One that I have not yet encountered in my years of take-out from various restaurants. You get a different combination depending on where you go. When it comes to green curries, I am always left satisfied but wishing each dish had just a little more. As a mother with a baby that peacefully falls asleep while en route, it is a lot harder to run quick errands. Food for pick-up? Forget it. Long gone are those days. In my dream world, everything would have a drive-thru. Needless to say, after a drawn out, intense craving for a curry of my dreams, I decided to face my fears and make it myself.
The upside to homemade curry creating is that you can make it your own. Everything you’ve ever wanted in a curry, you can have. I wanted a generous amount of vegetables and then some. As the recipe progressed, my eyes grew bigger and bigger with excitement. It was looking so much better than I had ever imagined. I was praying that this meal turned out half as good as it was looking. One of my biggest pet peeves in homemade curries is the consistency. Home cooked recipes usually always end up too watery and I’m all about the creamy dreamy texture. My consistency turned out magical. My vegetable content was perfection and I believe, fell in compliments of a traditional green curry. I am no longer afraid to tackle my favourite take-out recipes and I hope you feel the same way after making this.
Thai Green Curry with Tofu
- 1 Tbsp. coconut oil
- ·¾ cup broccoli, chopped
- 1 small green pepper, sliced
- ½ onion, sliced
- ¾ cup wax beans
- ½ cup green peas
- 1 large garlic clove, minced
- 1 inch piece fresh ginger root, minced
- 227 ml can bamboo shoots
- 4 Tsp. green curry paste
- 400 ml can of FULL fat coconut milk-I used the “AROY-D” brand and the consistency was perfect. To avoid a watery recipe, start by added the coconut cream at the top of the can first. Slowly add in the remaining coconut water until you reach your desired curry consistency. Using a light coconut milk will result in a disappointing liquidy consistency. Tip-you can use any leftover coconut water to make your rice.
- 3 Tsp. fish sauce
- 1 Tsp. coconut palm sugar
- 175g super firm organic tofu, drained, pressed, and cubed
- 1.5 Tsp. rice vinegar
- Zest from 1 lime
- Fresh basil to taste
- Sea salt to taste
1. Heat the coconut oil over medium heat in a large wok.
2. Add the broccoli, green pepper, and onion. Cook for 3 minutes, mixing occasionally.
3. Add the beans, peas, garlic, ginger, and bamboo and cook for another 2 minutes. Add a little bit of water if necessary to prevent any sticking.
4. Add the curry paste, stir and cook until fragrant-2 minutes or so.
5. Add the coconut milk, bring it to a light bubble, and decrease the heat to simmer.
6. Stir in the fish sauce and coconut palm sugar.
7. Add the tofu cubes and gently mix and cook for another 2 minutes.
8. Lastly, add the rice vinegar, lime zest, basil and salt.
9. Serve with freshly cooked rice.