Posts tagged thai

Basil & Tofu Green Curry

I love curry and I have a staple diet of it on a regular basis. This one is really easy to make since I just use a can of this widely available green curry paste that I get from the Asian store. The only thing I did different this time is that I added some basil leaves in the mix to give it a more fresh and fragrant flavor. We don’t have any real Thai basil here in my neck of the woods so I just used the regular Italian variety, which is fine. Also, I seasoned with fish sauce for a more authentic taste. But it’s definitely fine to use salt & pepper, if you don’t have it.

This is pure vegan recipe but you can certainly add some chicken, if you wish. I have in the past, I just didn’t have any at the moment. That’s why tofu became the star of the dish. Works for me!

Oh yeah, green curry is way spicier than the red one, FYI. Okay, don the apron and get cooking!

Ingredients (4 servings):
1 can Maesri Green Curry Paste
1 can Low Fat Coconut Milk
1 cup Low Sodium Vegetable Broth
3 tbs. Fish Sauce
1/2 package firm tofu, diced into small cubes
A handful of Fresh Basil Leaves, torn into pieces
1 tbs. Dried Basil
1 Onion, sliced
1 Red Bell Pepper, sliced
4 cLoves Garlic, minced
Small Eggplant, diced into small cubes
A few pieces of diced Carrots
3 tbs. Canola Oil

Directions:
Heat oil in a pot and saute bell pepper, onions, eggplant and carrots in medium-high heat for a few minutes. Add in the garlic, dried basil and fish sauce and let cook for another couple of minutes while continuously stirring. Stir in the green curry paste, coconut milk and broth and bring to a boil. Once boiling, reduce heat to medium-low and let simmer covered for about 20 minutes. Give it a taste and re-season with more fish sauce if needed. Fold in the tofu and fresh basil. Serve over a bowl of jasmine rice.

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Green Curry Shrimp

Okay, so I have a big bag of frozen shrimp. What to do, what to do. Ah, that can of green curry that’s sitting patiently in the pantry, I hear it begging me to use it already. Why not? And there’s a big can of coconut milk, as well. Hmmm, let’s see, what else do I have left? Carrots, scallions, leftover mushrooms and baby bok choy that I was going to use for something else. Oh well…

Man, this stuff is hot!!! Spicy hot, that is. Amazingly, the green curry paste is hotter than the red variety. Anyhow, regardless of what you see in your local grocery store, don’t use anything other than the Thai-imported Maesri Brand which, unfortunately, can only be found in Asian markets. As far as I know, anyway. But they are worth hunting down, for sure.

It’s very easy to make this dish. In fact, it’s the same way I make my Red Curry Chicken, except of course this uses the green version and it has shrimp. But you can use chicken or other meats, I just happen to have a ton of shrimp in the freezer, right now. And you can use whatever vegetable you prefer. I usually add bell peppers, eggplant and onions but bok choy and mushrooms are all I’ve got, at the moment. But hey, however you do it, I promise you, it’ll be mighty good!!

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