Thai Green Curry

I favor Thai food over most simply because it is closer to Indian than any other cuisine. There is nothing to beat Green curry’s lemony hotness. Eggplant is a popular veggie in most curries, although I don’t have a great liking to it. Feel free to add or omit your choice of veggies.

THAI GREEN CURRY

Veggies:

-1 carrot (about 8” long), cut into bite sized pieces
- ½ eggplant, cut into 1” pieces
- 1 green pepper, cut into bite sized pieces
- 5-6 baby bella mushrooms, use whole of cut in half
-1½ onion, cut into 1” wedges
-10 bamboo shoots
- 5-6 basil leaves
-11/2 cups light Coconut milk
- 1 cup firm tofu, cut into 1” cubes
- ½ cup soy sauce
- 2 tbs oil
- Salt as needed
- 1 tbs Green curry paste (Recipe below)
- ½ cup Water or vegetable broth

1. Marinade tofu in the soy sauce for about 15min. Set aside.
2. Heat 1 tbs oil in a skillet on medium. Once hot, fry the green curry paste until fragrant, for about 2 min.
3. Slowly add the coconut milk, whisking until the paste blends into the milk. Let it cook for about 5 min.
4. Now add the veggies, salt let them cook in the milk for about 5-8 min.
5. Now add the basil leaves, cook for about a minute and remove from stove.
6. You can serve the green curry with rice (sticky or regular).

Green Curry Paste:

- 5-8 green chilies (use the Indian variety for hotness) or simply use Serrano pepper
- 2 small shallots, finely chopped
- 3 cloves of garlic, smashed
- 2 stalks lemon grass, white part, roughly chopped
- 1 bunch cilantro
- 1” galangal, dried of frozen (available at oriental grocery), roughly chopped
- 1” ginger, roughly chopped
- 3 kaffir lime (or use regular lime leaf) OR use 2 -3 tsp lime zest
- 2 tbs coriander seeds
- 1 tbs cumin seeds
- 1 tbs whole black peppercorns OR use 1tbs black pepper
- ½ Water to blend

1. Roast the coriander, cumin and peppercorns until golden. Powder them finely in a blender.
2. Now add rest of the green curry paste ingredients along with water and blend to a smooth paste.
   
   

Thai Red Curry

Same as green curry, except- replace green chilies in the paste with 8-10 dried red chilies (or more if you like it hot!)