Green Curry

It's good 'cause it's green
6-8 servings
Prep Time: 1.5 hours

Ingredients

  • 2 cups asparagus cut into 1/2 inch segments
  • 1/4 cup basil small leaves (optional)
  • 14 ounces broth
  • 1 medium carrot cut diagonally
  • 14 ounces coconut milk
  • 1-2 tablespoons curry paste green
  • 1 green bell pepper cut into thin strips
  • 1 squeeze lime juice
  • 1 large onion sliced
  • 1 cup peas fresh or frozen, not canned (optional)
  • 2 cups quinoa
  • 2 tablespoons soy sauce
  • 3-4 small squash sliced
  • 1 package tofu firm

Method

  1. Prepare the broth beforehand if that’s your thing.
  2. Marinate tofu in sweet soy sauce for 20 minutes, drain afterwards.
  3. Start making the quinoa.
  4. Heat some oil and fry the tofu slabs in a skillet.
  5. Heat 1 tablespoon vegetable oil in a large wok – wok means big pot in my house, so a large big pot.
  6. Fry curry paste for 1 minute.
  7. Add a splash of coconut milk and the onion and sauté for a minute or so.
  8. Then add all of the vegetables except the peas and cook for 5 minutes.
  9. Add broth and remaining coconut milk.
  10. Taste and adjust for flavor (add more curry paste if needed).
  11. Bring to a boil, reduce heat and simmer until vegetables are nearly tender.
  12. Just before serving, cut the tofu into 1/2 inch cubes and add to the mix.
  13. Add the peas and simmer for just a minute or two, just long enough for the peas to cook a bit.
  14. Finish the pot with a squeeze of lime and basil leaves.
  15. Taste, and adjust seasoning again if needed.
  16. Serve with the quinoa.

2 tips on making “Green Curry”

  • Last time I bought Thai Kitchen green curry paste. The spice level prescribed wasn’t cutting it, so I added the rest of the 4oz jar. Then it was good.

  • I didn’t drain the tofu last time, just cooked it up in slabs after marinating in soy sauce… best tofu I’ve ever made.