Tofu Thai Green Curry

Tofu Thai Green CurryTofu Thai Green Curry

I have never been to Thailand, but judging by how delicious the food is – I know I would love it. Deep down I have this huge urge to just drop everything and fly to South East Asia. If I did, it wouldn’t be for the full moon parties, or the day drinking (although I would engage in those activities now and then), but for the scuba diving, the ocean, the food and more scuba diving. I LOVE the ocean. And of course I would check out some of the different tourist sights that each country has to offer (I also love sightseeing, as long as its not in a museum)! BUT, for now, these dreams of travelling are going to have to be pushed aside and I will have to ignite my passion of adventure through cooking Thai style food. Thrilling.

IMG_6871 Tofu Thai Green Curry

No actually, it is quite thrilling. This Tofu Thai Green Curry is one of the best dishes I have made. I won’t take all the credit though – I have to put that down to the delicious green curry paste that I bought from T&T. Unfortunately I don’t have a brand name to share, but if you head to the Asian aisle in any supermarket, they will have several different types of curry pastes to try. Just make sure you’re getting Thai curry paste – not Indian! It will make a massive difference haha.Tofu Thai Green CurryTofu Thai Green Curry

 

Tofu Thai Green Curry
Recipe Type: Lunch/Dinner
Cuisine: Thai
Author: Beverley Cheng
Prep time:
Cook time:
Total time:
Serves: 5 servings
Ingredients
  • 2.5 tbsp Green curry paste
  • 1 can coconut milk
  • 1.5 cups fish stock or chicken broth
  • 3 tbsp fish sauce
  • 1 tbsp sugar
  • 1 can mini corn
  • 1 red bell pepper chopped
  • 3 heads bok choy, ends cut off and sliced
  • 2 medium carrots, julienned
  • 1 package firm tofu, cut into 1 inch squares
  • basil leaves
  • 1 lime
Instructions
  1. Open the coconut milk, and skim off the thick, creamy part of the milk and place it in a large saucepan over medium heat
  2. Add the green curry paste, and using a spoon, mash the cream and paste together until combined and sizzling.
  3. Add in the rest of the coconut milk, as well as the fish sauce, broth, and sugar.
  4. Bring to a boil, and then add in the mini corn, red pepper, bok choy, carrots, and tofu.
  5. Reduce heat back to medium, and let cook for about 5 minutes or until the carrots are tender.
  6. Squeeze in the juice of the lime just before serving.
  7. Chop some basil and sprinkle on top. Serve with rice or noodles.

 

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  1. This looks so amazing! I love thai green curry so I will be making this for sure!

    • beverleyc

      23 April

      Its so easy and yummy! hope you like it

  2. This recipe is SO simple!! I think even someone like me could manage it – I just sent it to my bf (like I do with all recipes) and hopefully we can try it this weekend!

    xx Jill
    Latest Post – Latest Post – Billowy Heart-Printed 90’s Shorts – The Cutest They’ve Ever Been

    • beverleyc

      24 April

      Aw thats so cute! I love cooking with my bf (although it seems these days i cook, and he just eats…)

  3. GiGi Eats

    24 April

    I NEED to try my hand at making CURRY! Never have I done this before – and I actually have never had it before either!

    • beverleyc

      24 April

      omgoodness. girl you need to get on this ASAP. you will love it! (plus there is like a million veggies in here, which i know you love)!

  4. Simple and fresh..what could be better!

    • beverleyc

      24 April

      Agreed! Just how i love all my meals

  5. […] able to meet Adam as well. We ended up going to this little Thai restaurant (have I mentioned that I love Thai food?) where they recommend you order up to ‘8-10 dishes, and share them.’ We thought that […]

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