thai green curry
June 14, 2011
green curry is one of my most favorite dishes to order at a thai restaurant. recreating it at home however, has always been a bit tricky for me. i tried yet again to get the ingredients just right this week, and i think it was a success (there were no leftovers, anyways)! i served it with brown rice and a sprout salad, and it hit the spot.
ingredients:
- 2 tbs olive oil
- 2 tbs green curry
- 2-3 cups of chopped mixed veggies (carrots, onions, peppers, zucchini and cauliflower work great)
- 1 can of coconut milk
- 1 block of firm tofu, cubed
- fresh thai basil (optional)
directions:
heat oil in a medium saucepan and stir fry veggies until tender and lightly browned. add the coconut milk, green curry and tofu and bring to a boil then reduce heat and let simmer for 15-20 minutes. add a few leaves fresh thai basil (if you have it) and enjoy!
wrap up: {coconut} {green curry} {recipes} {thai} {vegan} {vegetarian}
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Hi! I made something very similar the other day. I recommend adding a squeeze of lime/lemon and a dab of chili oil to add brightness and spice. This was my first time cooking with coconut milk and I am in love. Recently discovered the benefits of avoiding dairy so this is great.
rachel, YUM! thanks for the advice!! xo
How many servings does this make? I can of coconut milk doesn’t seem like a lot of liquid for soup.
hi jacqueline! i would say it makes 3-4 servings. you can always add more coconut milk, water or veggie stalk to increase the volume. i hope you enjoy!