Thai Green Coconut Curry

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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.

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Thai Green Coconut Curry
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Thai Green Coconut Curry


  • 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


  • 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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