Thai Green Curry Recipe
A fragrant curry with coconut milk and fresh herbs.
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Ingredients
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Curry Base
Vegetables & Proteins
Garnish
Method
Preparation
- 1
Prepare the Tofu
Press the firm tofu to remove excess moisture. Cut into bite-sized cubes.
- 2
Chop the Vegetables
Slice the red bell pepper and zucchini into thin strips. Rinse the baby spinach and set aside.
Cooking
- 3
Cook the Curry Base
In a large pan, heat the vegetable oil over medium heat. Add the Thai green curry paste and sauté for 1-2 minutes until fragrant.
- 4
Add Coconut Milk
Pour in the coconut milk and vegetable broth, stirring to combine. Add the kaffir lime leaves and simmer for 5 minutes.
- 5
Add Tofu and Vegetables
Add the cubed tofu, red bell pepper, zucchini, and bamboo shoots to the curry. Stir well and cook for an additional 10-15 minutes until the vegetables are tender.
- 6
Stir in Spinach
Add the baby spinach and stir until wilted, about 2-3 minutes. Remove from heat.
Serving
- 7
Garnish and Serve
Serve the curry hot, garnished with fresh basil and cilantro leaves. Add lime wedges on the side for squeezing over the curry.