One of my favorite Thai dishes is Green Curry!! Packed with fresh veggies, this makes a quick and healthy weeknight meal, one that the whole family loves! It’s spicy, hearty, and perfectly cozy. Served on a bed of fluffy white rice, which soaks up all the flavorful liquid 🤤 I have a deep respect for authenticity in the flavors and techniques of each cultures food, so I tried to keep this recipe as true to its roots. Enjoy this authentic spin on Thai Green Curry 👏🏽
Thai Green Curry
- 1 quantity homemade Thai Green Curry Paste (can sub for 6 tbsp store bought)
- 1 tbsp olive oil
- 1 (18 oz) package of extra firm tofu
- 14 oz can full fat coconut milk
- 1 cup vegetable stock
- 6 bay leaves
- 2 tbsp coconut aminos
- 1 tbsp maple syrup
- Juice from 1 lime
- 1 Thai eggplant, sliced
- 6 oz bamboo shoots
- 2 baby bok choy, sliced
- 1/2 cup Thai basil leaves
Heat oil in a skillet medium high heat. Add in the curry paste and cook for 2 to 3 minutes.
Add veggie broth and coconut milk, mix to dissolve paste. Add bay leaves, coconut aminos and maple syrup. Mix then bring to simmer. Add the tofu, bring to a simmer, then turn the heat down to medium. Simmer for about 5 minutes or until the sauce reduces to the thickness you want. Add bamboo shoots, eggplants, and bok choy, cooking for 5 minutes until soft.
Add salt according to taste, then remove from the heat and stir through basil and lime juice. Serve curry over jasmine rice with garnishes of choice. Enjoy!
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