So everyone seems to have their own preference when it comes to Thai Green Curry. Some like the Thai flavours to be gentle on the palate, but I think an authentic Thai curry needs to be fiery hot, like they serve it in Thailand and this version is a spicy one too. If you prefer, you can tone down the spice by adding less green chillies in the curry paste.
What you need:
- 4 tbsp coconut oil
- 2-3 cloves of garlic
- 2-3 tbsp Thai green curry paste (you can use shop bought paste which are generally good, but I find these are not hot enough and not the right quantity)
- 100 grams mushrooms cut into the same size chunks as the Tofu (I use the chestnut variety)
- 200g of a mixture of other veg e.g. aubergine, broccoli, courgette, babycorn, green beans, peas, carrots
- 200g of firm tofu – cut into bitesize chunks
- 2 cups of coconut milk
- A dash of light soy sauce
- a handful of basil leaves (Thai basil leaves if you can get them but other varieties are fine too)
- A few fresh green chilies (optional)
- 1 tsp sugar
How to make it:
- Crush the garlic and slice the green chilies.
- Heat the oil in a deep pot. Add the crushed garlic and fry till it turns light golden.
- Now add the curry paste. Saute on a low flame till the raw smell disappears. Now add all your veg and fry for 2-3 minutes, increasing the flame. Add a pinch of salt and let the mushrooms cook a little until they have released moisture.
- Now reduce the flame add the coconut milk. Season the curry with salt, sugar and a dash of soy sauce. Let it simmer for a couple of minutes and add the tofu. Let the curry cook for a few minutes.
- Taste and adjust the flavours according to your taste. Add some more sliced green chilies if needed. Let the curry simmer till the mushrooms are completely cooked. Make sure not to boil the curry as the coconut milk may curdle. Turn off the heat and throw in the fresh basil leaves.
Serve over hot rice, quinoa or noodles. Try this with Lotus Root Fry.