Just not Thai hot!!!
I LOVE Thai food. I wish so badly that I could make the Thai Green Curry taste as good at home as it does in the restaurant. I swear they have some sort of magical fairy dust they use there that makes it so much better than mine.
A couple weeks ago, I found this really cool Asian grocery store here in Louisville and though I would check it out. I have been really wanting to try a more authentic green curry paste, so I was on a mission.
The second aisle I went down… green curry paste! Score. Plus, it does’t have fish sauce.
I read the directions carefully on the curry tin, and it said to add 1/2 the container for every 2 cups of coconut milk. I did… and WHOA!
Too hot! Luvy and I both love hot, but not Thai hot!
The second time around, I think I got pretty close to the real thing!
Thai Green Curry
- 1 can full fat coconut milk
- 1/2 cup vegetable broth
- 1/4 can of Maesri green curry paste
- 1/2 block of tofu, chopped and browned, or diced chicken
- 2 cups fresh broccoli chopped
- 1/2 can baby corn
- 1/2 cup bamboo shoots
- 1 small red bell pepper, chopped
Bring coconut milk, veg broth, and curry paste to a boil.
Meanwhile brown your tofu in a skillet. You don’t want it crispy!
Once mixture comes to a boil, add in tofu and the rest of ingredients. Allow to simmer for 5 minutes or just until veggies are tender but not limp or soft. Now is the time to test your curry and see if you want it any hotter. This was plenty hot for us! It leaves a nice hot afterburn!
Garnish with fresh basil and serve with brown rice or jasmine rice.
Do you like Thai?
What are your favorite Thai recipes?? Share please!