recipes straight to your inbox. Thai Green Coconut Curry
1 pot deliciousness thai green coconut curry! filled with all the goodies like bell pepper, tomatoes, tofu + more. I love making this and spooning it over rice – just dreamy! homemade curry paste made with love including roasted thai chili’s, jalapeños, garlic, shallots, lemongrass and cilantro.
https://www.youtube.com/watch?v=8sc44998G-A
Ingredients
- In The Curry
- 1 tablespoon lemongrass thinly sliced
- 4 tablespoons coconut milk
- 13.5 fl canned coconut milk
- 7 compari tomatoes any others works too
- 1 bell pepper chopped in bite size pieces
- 1 ⁄2 block tofu cubed
- 4 keffir lime leaves
- 2 cups vegetable broth
- 1 tablespoons soy sauce
- 1 teaspoon palm sugar/maple syrup
- 3 tablespoons green curry paste depending on spice level, adjust with more if needed Salt to taste
- For the curry paste or you can buy store bought green curry
- 5 thai chili
- 6 garlic cloves
- 8 jalapeno’s
- 4 shallot
- 1 thumb galangal
- 1 teaspoon coriander
- 1/4 th teaspoon white pepper
- 1 ⁄2 tablespoon lemongrass
- 1 cup cilantro with stems
- 1/4 th teaspoon salt
- Top with: Thai basil cilantro, chili oil, lime wedges
Instructions
- To make your curry paste (optional), preheat your oven to 400 degrees. Roast your thai chili, garlic, jalapeño, shallot and galangal for about 1 hour until charred and toasted. Place in a food processor with galangal, white pepper, coriander, lemongrass, cilantro and salt. Set aside.
- In a deep pot/dutch oven, add your coconut milk and vegetable broth. Begin by adding the rest of your ingredients: lemongrass, tomatoes, bell pepper, tofu, keffir lime leaves, soy sauce, palm sugar and your green curry paste.
- For extra flavor and creaminess add your coconutmilk. Salt to taste. Let it come to a simmer until the vegetables are cooked but still have texture and crunch (about 15-20 minutes).
- Serve and top with thai basil, cilantro, chili oil and lime wedges.
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