Thai green curry is one of the most popular Thai dishes in the world. Everyone has their own take on the recipe, and here’s mine … the one I perfected by serving meal after meal to my husband’s parents in Schenectady, New York. It’s fun, it’s easy, it’s good and it’s 100% vegan (and gluten free).
The Yummy Goodness
Green curry paste 1 can (http://amzn.to/2tqVYJ4)
Firm Tofu 1 Pack
Coconut milk ½ Can (http://amzn.to/2FxE4ZR)
Water 1 cup
Okra 10 pieces
Kaffir lime leaves (Not necessary) (http://amzn.to/2oUU9yu)
Thai Eggplaint 5-6 pieces or Use any local vegetable
Enoki mushrooms 2 packs
French beans
Are You Ready?
1. Grill the tofu in the pan. Focus on the edges, get it all nice and crispy.
2. Mix the green curry paste in the pan and slowly taste it. If it’s too spicy, add some water. Different brands have different spice levels, so experiment. If you use the Mea Ploy one I linked to above, that’s spicer as it’s sold in the grocery store in Thailand (it’s more authentic too). If you get other brands for sale in your local grocery store, they might be less spicy. Mix in coconut milk to make it thicker.
3. Mix in your favorite vegetables along with kaffir lime leaves.
4. Finally add in the special surprise, enoki mushrooms. They act like a vegan, gluten-free noodle. People will love them.
Ready For More?
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