Green curry is not a mild curry. The color comes from fresh green chili, not from going easy. A good jarred paste (Mae Ploy, Maesri) is what most Thai home kitchens use on a weeknight; check the label for shrimp paste if you keep a strict vegetarian kitchen, or use a vegetarian paste. The craft is frying it in coconut cream until the oil separates. That step is the difference between soup and curry.
Ingredients
- firm tofu400 g, cubed
- coconut milk1 can
- green curry paste3 tbsp
- Thai eggplant or zucchini2 cups
- soy sauce or salt2 tbsp soy, or salt to taste
- palm sugar or brown sugar1 tsp
- makrut lime leaves4
- Thai basil1 cup
- red chili1, sliced
- jasmine riceto serve
Method
- 1
Heat a few spoons of the thick coconut cream until it splits and shines. Fry the curry paste in that fat until fragrant.
- 2
Add tofu and toss to coat. Pour in the rest of the coconut milk and a splash of water.
- 3
Add vegetables, torn lime leaves, soy or salt, and sugar. Simmer until the vegetables are just tender.
- 4
Kill the heat. Fold in Thai basil and chili. Taste: it should be spicy, salty, a little sweet, and herbal.
- 5
Serve with jasmine rice. Do not skip the basil.