Up until about two years ago, I was so afraid to make Thai green curry mainly because I did not want to “ruin” it but after spending so much money on ordering it from restaurants, I decided it is time! And I am proud to say that after making this recipe I have never ordered Thai Green Curry at restaurants. Ever again!
Thai green curry is so versatile and pretty much any vegetables can be incorporated to make this dish even healthier than it already is.
Author: Create to Enchant
Yield: 2 Large Servings Prep time: 20 mins
Cook time: 20 mins. Total time: 40 mins.
- 1 cup brown rice (cooked per package instructions)
- 1 tablespoon coconut oil or vegetable oil
- 1-2 garlic cloves, minced
- 1 tablespoon ginger, grated
- 1 red onion, diced
- 1 tablespoon lemon grass, finely chopped
- 2 carrots, diagonally cut
- 1 green pepper, cut into thin strips
- Handful of green beans, diagonally cut
- 1 cup asparagus, trimmed and cut into 2-inch pieces
- ¼ cup green peas (optional)
- 1 package firm tofu
- Salt as per your taste
- 2 tablespoons Thai green curry paste
- 1 can unsweetened coconut milk
- 5 cups fresh spinach, roughly chopped
- ¼ cup fresh basil leaves, chiffonade
- 2 teaspoons vinegar
- 2 teaspoons tamari sauce or soy sauce
- Heat a skillet over medium heat and add oil, garlic, onion, ginger, and lemon grass. Cook and stir for 3 minutes. Add carrots, green pepper, green beans, asparagus, green peas (if using) and cook for 3 more minutes. Add tofu as well as salt and stir.
- Once the vegetable are slightly cooked add the green curry paste and cook for 2 minutes. Pour coconut milk in to the skillet and let it simmer for about 6-8 minutes. Turn of the heat once carrots and asparagus are tender, add spinach and fresh basil.
- Season the curry with vinegar and tamari sauce. Serve the green curry over bed of brown rice and garnish with green onions and fresh cilantro.
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