1 tablespoon peanut oil
1-2 teaspoons green curry paste
2-3 stalks of lemongrass, bruised
2-3 thin slices of galangal
4 kefir lime leaves (although I often just use lime leaves from our standard lime in the
1-2 cups chopped mixed vegetables (I use broccoli, bok choy, red capsicum, carrot and
300g fried tofu, cubed in whatever size you prefer**
1 400 mL can of coconut milk
1 and 1/2 tablespoons light soy sauce
1/2 tablespoon dark soy sauce
1 tablespoon brown sugar
1 lime, quartered
chopped coriander leaves to garnish
chopped chili pepper to garnish (optional, if you want more heat, personally I prefer my
green curry mild)
This is an easy, colourful and delicious Thai dish. I finally learned how to cook a good green curry in Thailand and it's since become a weekly fixture in our house.
Heat oil in wok or large saucepan to medium-high and add curry paste, galangal (I often have difficulty finding this, but lately I've been buying it frozen from the supermarket), lime leaves and lemongrass. Stir-fry vigorously until fragrant (1 minute should be plenty).
Gradually add half the can of coconut milk, stir and bring to the boil.
3)Add soy sauce and sugar, stir.
4) Add the rest of the coconut milk gradually, stirring as you go and bring to the boil again.
Add vegetables, bring to the boil and cook for two minutes.
Add tofu and cook for another five minutes. **(I buy mine pre-fried in a package at my local Asian supermarket, it's the best tofu for green curry because it has a cooked skin on the outside and is soft in the middle. Nice.)
Turn off the heat and remove lemongrass stalks, galangal and lime leaves.
Serve curry into four bowls, squeeze a quarter of lime into each and garnish with chopped coriander leaves and chili (if that's your thing).
Serve with rice or noodles of your choice.
Feel to free to change ingredient quantities or cook longer to suit your tastes; a good green curry is rather an individual experience. I like it mild and fairly thin, with plenty of broth to cover my brown rice.