Thai Green Coconut Curry

Creamy but spicy, textured and fibrous, easy but satisfying. Behold: it’s the gift that keeps on giving — it’s Thai green curry. You can even make it in a huge batch and leave it so the taste develops more and more. How is it possible for something to be so delicious?

This one’s from Foodess, who has guest posted with us before (her Wild Rice Salad — check it).


1 tbsp vegetable oil
⅓ cup Thai green (or red/yellow) curry paste
1-2/3 cups coconut milk (homemade, or a 400 mL/13 oz can)
1 block tofu, cubed
4 baby bok choy, quartered
½ of one medium zucchini, halved and chopped crosswise
1 red pepper, chopped
handful bean sprouts
handful chopped cilantro
handful chopped peanuts

Heat oil in a large saucepan over medium heat. Add curry paste and saute until fragrant. Gradually whisk in coconut milk; bring to a simmer. Add tofu and vegetables; cook until veggies are crisp-tender. Top with bean sprouts, cilantro and peanuts just before serving.
Notes: Using green curry paste, this is very spicy! Swap for red or yellow if you don’t like too much heat.


Recipe + Images: Foodess