Here’s a delicious recipe for Thai Green Curry with Vegetables and optional Tofu that can be made with authentic homemade green curry paste, or if short on time, with store-bought green curry paste with a few tips on how to bump up the flavor!
The weather changed abruptly here and all of a sudden it feels like we went straight into winter. I can’t seem to stay warm! When the weather cools it is natural to gravitate towards warming foods – and we find ourselves craving curries and stews and big pots of simmering soup. So comforting!
Here are 10 Soul-Warming Thai Recipes to help us all get through the winter!
TIP: Whether you are using homemade curry paste or storebought curry paste, one way to bring out the flavor is to stirfry the green curry paste in a little oil first, before adding any coconut milk or liquid. This will intensify the flavor and add a delicious depth.
Taste and season the curry sauce with fish sauce, salt and sugar.
TIP: If making this with store-bought curry, I often bump up the flavor and depth by adding sauteed shallot, fish sauce and kefir lime leaves (which I always try to have in the freezer).
Thinly sliced eggplant, bell pepper, and tofu right into the curry sauce to simmer. I usually just put them in raw, like they do in Thailand. Of course, you can add other quick-cooking veggies, like snow peas, zucchini, or mushrooms etc.
Cut the tofu into 3/4-inch cubes.
Of course, you can substitute chicken for the tofu – and if doing so, cut the chicken breast into very thin small pieces (1/4 inch thick) that way it will cook very quickly in the curry.
Simmer gently for 5 minutes or until the eggplant is tender.
Squeeze with lime and garnish with Thai basil ( which adds the BEST flavor! ).
TIP: Thai basil is one herb I always try to plant in a pot over the summer because you can’t always find it at the regular grocery store – it is mostly found in Asian markets.
Serve it over rice!
A flavorful and easy weeknight dinner recipe perfect for the cooler months!
Let me know how you like this one and how you’ve adjusted in the comments below.
RELATED: 10 Soul-Warming Thai Recipes!Print
Thai Green Curry
- Prep Time: 15
- Cook Time: 15
- Total Time: 30 minutes
- Yield: 8 1x
- Category: Main, vegetarian main
- Method: Stove top
- Cuisine: Thai
- 1/2 cup homemade green curry paste– or 3-4 Tablespoons store-bought green curry paste (see notes)
- 2 tablespoons olive or peanut oil
- 1 cup chicken broth, veggie broth or water
- 1 can coconut milk (full fat)
- 8 ounces pound extra-firm tofu, cubed ( not silken) or chicken breast (thinly sliced- see notes)
- 1/2 teaspoon salt
- 1 teaspoon sugar
- 2 teaspoons fish sauce ( or vegan fish sauce)
- 1 Japanese eggplant, thinly sliced into half-moons
- 1 red bell pepper, sliced
- 6–8 kefir lime leaves
- lime juice to taste
- 1/4 cup fresh Thai basil leaves, torn
- lime wedges for garnish
- Other additions or substitutions: snow peas, zucchini, mushrooms, fresh chopped spinach leaves
- Serve over rice or black rice
Heat oil in a heavy bottom pot or dutch oven over medium-high heat, turn your fan on, and stir-fry the homemade green curry paste for 2-3 minutes. Add the stock or water and scrape up all those delicious browned bits. Stir in one can of full fat coconut milk.
Add salt, sugar and fish sauce
Add the tofu and veggies and kefir lime leaves and bring to a gentle simmer, simmering uncovered until eggplant softens about 5 minutes. Try to prevent this from coming to a hard boil – a gentle simmer will help preserve the cococnut’s sweetness.
Add a squeeze of lime and taste, adding more lime if needed. If you need more sweetness, add more sugar. More depth, add salt or fish sauce. Find your balance. 😉
TIP: Remember you will be serving this over rice, which will mellow out the intensity of flavor- so I like to keep this on the slightly salty side.
Add the fresh basil leaves and serve with lime wedges over rice.
If using store-bought green curry you probably won’t need the salt and perhaps less fish sauce- so add both to taste. Bump up the flavor with sauteed chopped shallots (saute first, then stir fry with the curry paste) and add kefir lime leaves and a few slices of galangal to the curry sauce. My favorite brands are Maesri (in a can) and Mae Ploy – available at most Asian Markets. Maesri and Mae Ploy can be quite spicy so start off with 3-4 tablespoons, until you are familiar with their spice level. You can always add a little more in the end.
If substituting chicken for the tofu, thinly slice it ( 1/4-1/3 inch thick) and add it directly to the curry sauce with the eggplant or poach it in salted water or broth for just a few minutes to par-cook it. Then add it to the curry to finish cooking with the veggies.
Keywords: Thai Green curry, Green curry tofu, green curry chicken, Thai green curry recipe, green curry with vegetables, green curry with eggplant