Nothing beats a fresh-cooked meal with awesome flavors that is a treat to your eyes and appetizing too. It’s green, leafy, earthy, and creamy.
- 1 tablespoon peanut oil
- 3/4th cup Green curry paste
- 3/4 cup Broccoli florets.
- 1 cup of coconut milk
- 1/2 cup tofu
- 5 kaffir leaves
- 10 Thai basil leaves
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1 tablespoon lemon juice
- To a saucepan, heat peanut oil. Add Thai green curry paste, stir and cook for 5 to 6 minutes over a medium flame to remove the raw flavor of the curry paste.
- Add broccoli florets that have been blanched already. Mix the broccoli with the curry paste, stir and cook for 2 to 3 minutes.
- Then add coconut milk, the first extraction of the coconut milk which is very thick. (You can add 1/2 cup of water to get your desired consistency)
- Add the cubed tofu and kaffir leaves. Cover and cook for 4 to 5 minutes.
- Add a handful of Thai basil leaves, sugar, salt, and lemon juice. Mix everything well and cook for 1 minute and serve.
- Ensure not to thicken the sauce for long; or else the curry will lose the fresh green color
- To bring down the heat, you can always remove the seeds and pith from the chilies; in case if it’s too spicy after cooking, alter the curry with coconut milk
- Fish sauce is added to give the saltiness
- Sometimes when you reduce the chilies to adjust the spice, the green color might be pale; the trick is to blend in more of coriander leaves or basil leaves
- For that extra crunch, sauté the veggies first before adding them to the curry
- When choosing your favorite veggies, choose the softer ones that cook faster
- Much of the flavor of lemongrass is in its lower stalks; trim the top and use most of the bottom stalk (say up to 5 inches)
- Category: Maincourse
- Method: stovetop
- Cuisine: Thai
Keywords: thai green curry , green curry , green curry recipe