Thai green curry recipe

Thai Green Curry recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This Thai green curry recipe is a delicious and aromatic dish that will transport your taste buds to the vibrant streets of Thailand. Made with a fragrant blend of herbs and spices, this curry is bursting with flavors of lemongrass, ginger, and coconut milk. It is a perfect balance of heat and creaminess, with tender chunks of chicken or vegetables simmered in a rich green curry paste. Whether you're a fan of Thai cuisine or looking to explore new flavors, this recipe is sure to satisfy your cravings.

Keywords: Thai green curry, aromatic, lemongrass, coconut milk, flavors

Thai green curry recipe details

Thai green curry recipe, recipe Rating: 4.5
Number of votes:102 

Ingredients

500 g	firm tofu, cubed
1 medium	courgette, cut into small chunks
1	green bell pepper, cut into strips
1 large can(s)	bamboo shoots
2 small	carrots, cut in fine strips
some	baby corn cobs
handful	broad beans
handful	soya beans
some	spring onions, sliced
handful	cut green beans
3	kaffir lime leaves
some	sweet Thai-basil
2	green chilis, deseeded and chopped
3 tbsp	oil (peanut oil)
2 tbsp	green curry paste
1 tbsp	soy sauce
1 small	piece of ginger, grated
2 large can(s)	coconut milk
	Thai fragrant rice or noodles to serve

Instructions

Heat a tbsp of oil in a high frying pan or wok and fry the tofu until slightly browned. Remove from the pan and set aside until later. Heat another two tablespoons of the oil and add the courgette, green pepper, carrots and chopped green chilli.

Fry for a minute or two and add the two tablespoons of green curry paste. Fry for a bit longer and make sure you coat all the vegetables with the paste using a wooden spoon or a spatula.

Now add the coconut milk, corn, beans, bamboo shoots, broad and soya beans (I use frozen ones), the soy sauce and some freshly grated ginger for taste. Also add the Kaffir lime leaves and let it all simmer for about ten minutes or until the vegetables are cooked.

Unlike chicken, tofu does not need to be cooked all the way through, therefore I always add it at the end as it keeps it’s crispy coat from the frying earlier. So just add the tofu a few minutes before taking the heat down, add the sweet basil and spring onions, remove the Kaffir lime leaves and serve with Thai fragrant rice or egg noodles.

Preparation time:
ca. 10 min
Grade of difficulty:
easy
Calories per portion:
n/a