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Green Curry with Tofu

August 6, 2017

This is the first time I have attempted green curry at home. We always order it in Thai restaurants and really enjoy the flavor. My problem with attempting Thai recipes at home was the numerous ingredients. I finally went to an Asian grocery store and stocked up on galangal which comes frozen and can be stored in your freezer for a long time. It is nice to have fresh kaffir lime leaves and lemon grass but they are not always available. So, I bought frozen lemon grass and stored the fresh lime leaves in the freezer as well. They may not be as aromatic as the fresh ones but it is better than not having them at all. This was a good first try- will keep improving….

  • 1 cup cilantro, chopped
  • 3 garlic cloves, smashed
  • 2 medium shallots, chopped
  • 1 inch galangal or ginger
  • 2 tablespoons lemongrass or zest of 2 limes
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 2 tablespoons fish sauce
  • Juice of one lemon
  • 2 teaspoons honey

Transfer all the ingredients to a food processor and process till a paste is achieved. You may need to add some water to process. Keep aside.

  • 2 tablespoons coconut oil
  • 2 cups cremini mushrooms, sliced
  • 3 to 4 heads small bok choy, whites and greens separated and chopped
  • 1 can coconut milk
  • Salt
  • 3 or 4 kaffir lime leaves, sliced
  • ¼ cup cilantro, chopped

Heat a wok like saucepan with the coconut oil. Add the green curry paste and sauté on medium heat for 3 to 4 minutes. Add the mushrooms and sauté for another 4 to 5 minutes. Add the bok choy whites and sauté for 2 more mintues. Add the coconut milk and bring to a boil. Add salt and water if needed. Cook on a simmer for 4 to 5 minutes. Check for seasonings and garnish with kaffir lime leaves and cilantro. Serve with soba noodles.

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