Thai Green Curry
Thai Green Curry (Gaeng Keow Wan) is the most fragrant and vibrant of the Thai curries, characterized by the use of fresh green chilies, lemongrass, and galangal. While many 'Green' curries are actually quite spicy, the sweetness of the coconut milk and the addition of Thai basil create a beautifully balanced, aromatic experience. It is a 'one-pot' wonder that celebrates the freshness of vegetables. The signature green hue comes from a paste made with fresh herbs rather than dried spices. For the home cook, the secret lies in 'cracking' the coconut milk to release the oil, which carries the flavor of the herbs throughout the entire dish.
Chef's Secret: Never boil the curry vigorously once the coconut milk is added; a gentle simmer preserves the delicate green color and prevents the coconut milk from curdling or losing its creamy mouthfeel.
Ingredients
- Extra-firm Tofu 200g
- Coconut Milk 400ml
- Vegan Green Curry Paste 3 tbsp
- Vegetable Broth 1/2 cup
- Palm Sugar 1 tsp
- Soy Sauce 1 tbsp
- Bamboo Shoots 1/2 cup
- Snap Peas 1/2 cup
- Kaffir Lime Leaves 4
- Thai Basil 1/2 cup
Instructions
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Prep the Tofu: Cut 200g of extra-firm tofu into cubes. Pan-sear them in a skillet with 1 teaspoon oil until the edges are golden. This keeps the tofu from falling apart in the coconut milk.Expert Tip: Using extra-firm tofu is non-negotiable; soft tofu will dissolve into the curry, destroying the texture.
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Crack the Cream: Add 1/2 cup of thick coconut cream (from the top of a settled can) to a wok. Cook on high heat, stirring, until it reduces and clear droplets of oil appear on the surface.Expert Tip: Frying your curry paste in 'cracked' coconut oil is the professional way to ensure the aromatics are fully awakened and the final curry is not watery.
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Fry the Paste: Add 3 tablespoons of Vegan Green Curry Paste to the cracked cream. Sauté for 2-3 minutes until the aroma is intense and the paste looks slightly drier.
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The Liquid: Add the remaining coconut milk and 1/2 cup vegetable broth. Bring to a very gentle simmer. Add 1 teaspoon palm sugar and 1 tablespoon soy sauce.
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Simmer Veggies: Add the seared tofu, bamboo shoots, and snap peas. Simmer for 5-6 minutes until the vegetables are tender-crisp but still vibrant in color.
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The Fragrance: Tear 4 kaffir lime leaves and add them along with a large handful of fresh Thai Basil. Turn off the heat immediately and stir.Expert Tip: Tearing the lime leaves releases the citrus oils; adding the basil at the very end ensures it stays green and fragrant rather than blackening.
Nutrition Information
320
Calories
12g
Protein
15g
Carbs
24g
Fat