Wednesday, August 21, 2013

Thai Green Curry

Now that I've cooked this recipe several times, I thought it'd be a good idea to type it out and share it. My husband and I absolutely love green curry. I make this dish once every two weeks or so and it lasts for several meals. It even reheats well if you store the sauce separately from the rice and tofu!

1 package extra firm tofu, drained and pressed
2 14 oz cans coconut milk
4 T. green curry paste
2 T. brown sugar
2 T. soy sauce
1/4 t. salt, if needed
fresh lime juice, to taste
1 serrano pepper, seeded and diced
Favorite vegetables
fresh basil, to taste

Cook rice.
Sauté diced tofu in a frying pan.
While the tofu is cooking, combine coconut milk, green curry paste, brown sugar, soy sauce, and salt in a saucepan. Taste and add salt or a touch more of any of the sauce ingredients, if desired. Add lime juice.
Stir in chopped vegetables and serrano pepper. Simmer until vegetables are cooked (6-8 minutes).
Dish up rice in a bowl. Add tofu and sauce. Sprinkle with fresh basil.

I use Japanese white rice, the same type of rice that's used in sushi.
We like 1 tablespoon of lime juice, sometimes more if the lime isn't very strong.
My favorite vegetables for green curry are broccoli, onion, bell pepper, and canned pineapple.
私たちは食べましょう! Let's eat!

1 comment:

Ann HisGraceToMe said...

I love curry and this recipe sounds delicious!