Of all the Thai coconut based curries,Green is my favorite. It is spicy but not explosive as the paste is made with green chilis as opposed to red which is a really acquired taste. I often buy a can of Maseri brand paste which does not contain any shrimp paste typically contained in store-bought pastes. Any number of vegetables can be added to the curry and it goes surprisingly well with green vegetables such as snow peas,peas or green beans. For protein I often add firm tofu or mock duck. In Thailand the curry is either served alongside Jasmin rice or hot Indian bread called rotis.
Photograph by Rahul Mahtani
1 can Green curry paste or 3 tbsp home-made curry paste
2 cups coconut milk
2 tbsp light soy sauce
1/3 cup vegetable stock
1 tbsp palm sugar or brown sugar
2 cups cooked vegetables of your choice,such as green beans,mushrooms,baby corn,snow peas etc
1 block firm tofu, drained,dried and cut into cubes
6 kaffir lime leaves
1/4 cup fresh Asian basil,torn
Heat a wok and add in 2 tbsp of thick coconut cream.Allow the cream to heat and add the curry paste.Cook on medium heat for about 2 minutes,stirring. Add in the rest of the coconut milk, the stock, soy sauce and sugar. Allow to come to a simmer while you add in the torn kaffir lime leaves.Stir well and allow to simmer (DO NOT BOIL) for about 5 minutes.
Gently stir in the vegetables and tofu. Simmer 2 minutes ,more.
Check for seasoning and adjust.
Pour into serving bowl and garnish with basil.Serve with a bowl of steamed Jasmin rice or hot Indian Chapatis.