Thai Green Coconut Curry
Thai curry is one of my go-to weeknight meals when dinner had to be ready ten minutes ago.
All it takes is a flavourful curry paste, a generous pour coconut milk (homemade or otherwise), some protein (chicken, tofu, fish, scallops or prawns) and whatever veggies are on hand. Easy, flavour-packed, healthy and fast. What more could you ask for on a Monday night?
A handful of bean sprouts, lots of chopped cilantro and a showering of toasted peanuts are lovely finishing touches for freshness and crunch.
I usually grab green curry paste because it’s the hottest, and we’re spicy people. Red curry is milder, made with ripe red chilies instead of their screaming hot, verdant counterparts, and yellow curry is mildest, and has a more aromatic flavour owing to the addition of turmeric.
You can swap the tofu for one pound of any other protein (boneless, skinless chicken thighs are my go-to) – just allow more time for cooking them through. Substitute any vegetables that are seasonal or that you have on hand (asparagus, spinach, eggplant, corn…). Super versatile!
And like this curry, I’m in a hurry! Moving in 10 days, and the packing nightmare adventure has begun…
- 1 tbsp vegetable oil
- 1/3 cup Thai green (or red/yellow) curry paste
- 1-2/3 cups coconut milk (homemade, or a 400 mL/13 oz can)
- 1 block tofu, cubed
- 4 baby bok choy, quartered
- 1/2 of one medium zucchini, halved and chopped crosswise
- 1 red pepper, chopped
- handful bean sprouts
- handful chopped cilantro
- handful chopped peanuts
- Heat oil in a large saucepan over medium heat. Add curry paste and saute until fragrant. Gradually whisk in coconut milk; bring to a simmer. Add tofu and vegetables; cook until veggies are crisp-tender. Top with bean sprouts, cilantro and peanuts just before serving.