Look at that colorful curry. Isn't it pretty? I make Thai green curry all the time, especially during the cold months of the year. They way I do it probably is not the way to make an authentic Thai green curry, but it's the way I make it (fairly quickly and easily with ingredients that aren't too hard to find), and it really satisfies.
Put the veggies in the curry and in about 10 minutes you have a pot of something spicy, warming, and delish. Here's how you do it:
THAI GREEN CURRY VEGGIES
Firm tofu is great in this, too. (So is chicken for that matter.)
- 1 onion sliced
- 2 cloves of garlic, smashed
- a little vegetable oil
- 3 tbsps of Thai curry paste (it is FIERY so if you want it milder add less)
- 1 can coconut milk (light okay)
- 1/2 cup chicken broth
- assorted veggies about 2 lbs-worth (I used green pepper, zucchini, colorful potatoes, green beans)
- fish sauce to taste
- basil (Thai if you can find it) to garnish
In a pot or pan (with lid), saute the onion and garlic in a little oil over medium heat until it's soft. Add in curry paste and fry for a minute then add coconut milk and broth and bring to simmer stirring to dissolve the curry paste. Add in veggies (longer cooking ones first then shorter cooking ones later or just dump 'em all in) and fish sauce to taste, reduce heat to low, cover and simmer until veggies are tender. Garnish with chopped basil before serving accompanied by jasmine white or brown rice on the side. Pass more fish sauce for those who like a salty kick. Serves 4.