Green Curry Recipe
Coconut milk, bamboo shoot, basil, green curry paste, bell pepper
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Ingredients
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Main Ingredients
Optional Ingredients
Method
Preparation
- 1
Prepare the Ingredients
Slice the bell pepper into thin strips and set aside. If using tofu, cube it into bite-sized pieces.
Cooking
- 2
Heat the Oil
In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium heat. If not using oil, proceed to the next step.
- 3
Cook the Curry Paste
Add 3 tablespoons of green curry paste to the hot skillet and sauté for about 1-2 minutes until fragrant.
- 4
Add Coconut Milk
Pour in 400 ml of coconut milk and stir well to combine with the curry paste. Bring to a gentle simmer.
- 5
Incorporate Vegetables
Add the sliced bell pepper and bamboo shoots to the skillet. Cook for 5-7 minutes until the vegetables are tender.
- 6
Add Tofu (if using)
If using tofu, gently add the cubed tofu to the curry and simmer for an additional 3-5 minutes.
- 7
Finish with Basil
Stir in 1 cup of fresh basil leaves and let them wilt in the heat for about 1 minute.
- 8
Season to Taste
Taste the curry and add salt as needed. Adjust seasoning to your preference.