Thai Green Curry
A vibrant Thai green curry with coconut milk, eggplant, tofu, and fresh vegetables. Ready in 30 minutes, this dish combines rich flavors and a touch of spice for a satisfying meal.
Equipment
- 1 medium skillet or Dutch oven for cooking curry
Ingredients
- 2 tablespoons coconut oil
- 2 medium Chinese or Japanese eggplants cut into ½-inch thick half-moons
- Sea salt to taste
- 1 13.5-ounce can full-fat coconut milk
- ¼ cup Thai green curry paste
- 1 tablespoon fresh ginger cut into matchsticks
- 1 cup water
- 7 ounces extra-firm tofu cubed (raw, baked, or fried)
- 1 red bell pepper stemmed, seeded, and sliced
- 4 ounces snow peas
- 2 Fresno chiles or 4 Thai chiles thinly sliced
- 1 tablespoon fresh lime juice
- 1 teaspoon sugar optional
- Tamari to taste (optional)
- Thai basil or fresh cilantro for garnish
- Cooked rice for serving
Instructions
- Heat coconut oil in a medium skillet or Dutch oven over medium heat.
- Add eggplant and a pinch of salt; cook for 5 to 7 minutes, stirring occasionally until softened. Remove and set aside.
- Add ¼ cup coconut milk, green curry paste, and ginger to the pan; cook for 2 to 3 minutes until mostly dry.
- Add remaining coconut milk and water, then stir to combine.
- Add tofu, red bell pepper, snow peas, sautéed eggplant, and half of the sliced chiles; stir to combine.
- Simmer for 3 to 5 minutes until snow peas are tender.
- Remove from heat; stir in lime juice and season with sugar and tamari if desired.
- Garnish with remaining chiles and herbs and serve hot with cooked rice.
Notes
- Use store-bought green curry paste for convenience and authentic flavor.
- Fried tofu adds texture but raw or baked tofu can be used.
- Adjust chiles to control spice level.
- Refrigerate leftovers up to 3 days.