Thai Green Curry with Tofu, Peppers, & Eggplant
Once you master a simple curry base, you open up a world of possibilities for protein and vegetable combinations. Learn this foolproof Thai green curry and let your imagination run wild to make new combinations, including a seafood variation.
Recipe Ingredients
- For the curry base:
- - 2 tablespoon neutral oil (sunflower/vegetable/canola)
- - 4-6 tablespoons Thai green curry paste (depending on spice preference)
- - One 14 ounce can full-fat coconut milk
- - 1/2 cup chicken or vegetable broth
- - 2-3 tablespoons of fish sauce
- - 1 tablespoon sugar
- Protein & Vegetables:
- - 8 ounces tofu (approximately 1/2 block), cubed
- - 1 small eggplant, cut in bite-sized pieces
- - 1/2 a red bell pepper, sliced
- - 2-3 sprigs of Thai basil
Recipe Instructions
- In a medium saucepan, heat the oil over medium heat until it starts to shimmer, then add the curry paste and stir in the hot oil for about 30 seconds.
- Add the coconut milk, broth, fish sauce, and sugar and bring to a simmer; cook for 3-5 minutes. Taste and see if you need more fish sauce (for more salt) or a bit more sugar (to reduce heat or round out the flavor).
- Once the curry base is adjusted to how you like it, add the tofu and eggplant. Simmer for another 3-5 minutes until the eggplant softens slightly, then add the bell pepper and Thai basil, and then turn off the heat but leave the pan in place. There should be enough residual heat to soften those slices of bell pepper slightly. In Thai curries you still want the vegetables to have some crunch.
- Once vegetables have reached desired crunch, remove from heat and serve with steamed jasmine rice.
Notes to FLEX your curry:
- Curry is an excellent base to mix and match vegetables and proteins, so embrace this spirit in your kitchen! Just keep in mind that different vegetables take different amounts of time to cook so try to time it so your veggies are still all crunchy in the end — and certainly remember that for your proteins as well. While tofu just needs to heat through, other proteins will likely need a longer cook, so be sure to add them in before your vegetables, and keep an eye on what internal temperature you're looking for.
- Some veggies to consider: broccoli, zucchini, squash, carrot, corn, cabbage, Thai eggplant, cherry tomatoes, onion, mushrooms, green beans, bamboo shoots, baby corn
- Some proteins to consider: chicken thighs, beef chuck steak, pork butt/shoulder, shrimp, scallops, squid, fish balls