Thai Green Curry
I don’t know how many times I’ve tried to make Thai curry at home. Red, green, panang, massaman- I’ve tried and failed to make them all. I didn’t know what I was doing wrong! Well, yes I did. I was using Japanese and Chinese ingredients for a Thai curry. So I finally went grocery shopping and got lemongrass, Thai basil, and green chilis. You know, the tiny kind that has enough heat to burn a hole right through your tongue? Those ones. I made this very, very mild because I’m a wimp, but you can definitely increase the amount of chilis if you’re so inclined!
16 oz coconut milk
.25 oz Thai Basil
2 tablespoons oil
2 tablespoons lemongrass paste (or two stalks of lemongrass)
1 tablespoon honey
2 teaspoons cumin
2 teaspoons coriander
3 Thai green chilis
1 head of garlic
1 inch piece of ginger
3 bell peppers
½ lb tofu
Start by peeling and chopping the ginger, garlic, and a quarter of the onion.
Throw them into a food processor, and blend them up along with the Thai basil.
Slice up and seed the chilis, and throw those in with the spices. I can’t cook anything from south, east, or southeast Asia without using cumin and coriander. It just doesn’t taste right without them!
Add the honey, and lemongrass, and then blend those up with some salt. Voila! Green curry paste.
At this point, you can transfer the paste into an airtight container and keep it in the fridge for up to a week. Or you can just make it right now, because you’ve been longing, nay, aching for some good green curry and there isn’t a Thai restaurant within a 50 mile radius of you. Am I projecting? I think I’m projecting.
Pour the oil into the pan, let it heat up, and then slowly pour the curry paste in. I say slowly because the paste will sizzle and splatter like crazy when it hits the hot oil, and you don’t want green curry all up and down your arms.
Stir it around, and let it boil and bubble and toil and trouble. Let it cook for at least 5 minutes. Relatively, 5 minutes can be really fast and really slow. It goes by slow when you’re standing in front of the stove watching curry paste simmer unblinkingly. It goes by fast literally any other time.
Pour in the coconut milk- remember to give it a good shake before you pour it in. I guess shaking it isn’t necessary- it just makes it look pretty and instagram-worthy.
Slice up the bell peppers, carrots, and the other three quarters of the onions,
and throw those in too. Feel free to use any vegetables you’d like- Thai eggplant, bok choy, spinach, etc.
Roast the tofu, and then throw it into the curry. I can’t eat tofu straight outta the package. Too slimy.
Serve it hot, with rice!