Thai Green Curry with Tofu

Thai Green Curry is one of Thailand's most well-known dishes. This popular dish has roots dating back to the 13th century, and is known for its harmonious balance of spicy, salty, sour, and sweet flavors.

You can make your own homemade curry paste for the ultimate taste experience. But don't worry, if you're short on time or prefer convenience, using a high-quality store-bought paste works just as well.

One thing to keep in mind is that ingredients can vary depending on where you are in the world, so taste as you go and adjust seasoning to your liking. This recipe is a guide, but don't be afraid to add a little extra of this or that to make it perfect for you.

Now it's time to gather your ingredients, fire up your stove!

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‍Step 1
‍Start by heating up your wok or frying pan to medium heat and add the vegetable oil. When the oil is hot, you can add the curry paste and fry for 2-4 minutes. Make sure you don't burn the paste! ‍

Step 2
After you've fried the paste, start adding a tin of coconut milk and a cup of water. When the curry comes to a simmer it is time to add the tofu, apple eggplant, the pea eggplant and the bamboo shoots. After approximately 8 minutes, with an occasional stir, your curry is almost finished. 

Step 3
Now it's time to season the curry. The finishing touch. Add your sugar, fish sauce and half a lime into your wok. At this point you will have to taste the sauce and, if needed, add some more fish sauce, lime or sugar. Take of the heat and add your Thai basil. You can serve the curry with white rice or rice noodles and make sure you garnish with some finely sliced red chilli, a few leaves of cilantro and a wedge of lime. 

Enjoy!

Chefs tip
"This recipe is perfect for adding (or replacing) more veggies like broccoli, snake beans, mushrooms or bean sprouts. Experiment with different vegetables you like!"