This green Thai curry is a staple. Once you make it, you will crave it. It has also successfully proven to self-professed tofu-haters that tofu shouldn’t be pronounced with a wrinkled nose. (Try not to gloat when they go for seconds!) The green Thai curry paste is made fresh and is very easy: just throw everything into a food processor. The heady combination of lemongrass, kaffir lime leaves, lime juice, and heat from the hot chilis (to taste) win me over every time. The fresh cilantro is a must – it brings spring to the dish. I prefer ginger in this recipe to galangal as I think it matches better with the acid from the lemongrass and lime juice, but that is completely my preference. The best part about this recipe is that even though the list of ingredients looks very long, you probably have most of it already in your pantry, and since most of it goes into the food processor, clean-up is easy and cooking time is much shorter than you’d expect. This curry goes well with rice or vermicelli, but I won’t stop you from eating it straight up like soup!
After many trials and numerous iterations of this dish, I have compiled these rules of thumb for guaranteed success:
1) Sautéing the fresh curry paste makes all the difference. Like dry roasting spices for Indian curries, this is when the lemongrass and heat really start to come out. Once fragrant, you will have to have serious restraint from not eating the sauce as is!
2) When you add the tofu to soak up all the curry paste flavour, add the eggplant as well. Double the flavour with two different textures!
3) Usually I add all the coconut milk to the food processor to help the paste come together. If you have a better food processor than I, you could probably proceed with the recipe as-written. I find though that if I don’t add the extra liquid, I could do a better job making a paste by chopping things finely than my food processor.
4) If you don’t have coconut milk on hand, I’ve recently discovered that almond milk makes an amazing substitute! I am sure curry purists around the world have just gotten very angry with me, but when you need some Green Thai Curry a little matter of no coconut milk won’t stop me! This successful trial makes me believe that rice milk or hemp milk would also make for excellent substitutions.
5) The best suited vegetables for this dish are:
– Eggplant: A must!
– Zucchini: So lovely and tender
– One or more crunchy green vegetable such as green beans, snap peas, bell pepper, or asparagus
– A leafy green such as bok choy (spinach will also work)
– Cherry tomatoes: Or as I like to call them, Tomato Bombs of Flavour.
6) Add the cherry tomatoes at the very very end – with your greens. The “cherry bomb” in your mouth is so worth the restraint!
7) If you can find them, the kaffir lime leaves are a must. I store them in the freezer, and use as needed. They will transform your South Asian dishes from “really good” to “how can it get any better?!?!?”. They are the curry leaves of Asian cuisine. Add them with the green curry paste, and the lime flavour is heightened further!
This dish will turn your kitchen into a little taste of Thailand with its aromas and taste. Quick to make and quicker to devour, this is a classic!
The recipe can be found here: Vegetarian Green Thai Curry