We are a huge fan of curry, and that’s no secret. Thai Curries hold a special fondness with our family. I love it for its rich yet herbal freshness, complex flavors yet simple to make. Red, green, yellow..give me all the curries!
As of late though, I’m obsessed about making my own curry paste. I highly recommend to make your own if you find the chillies to much, most brand are not for me, but you’re in a hurry I recommend use a good quality store bought. This recipe brings two things that I love together and makes for one incredible meal and I am so excited to share it with you.
The roots of this fall recipe began when hubby and I decided to cut back on our animal protein intake by incorporating meatless dinners in our home, that’s when tofu became our main source of protein. When I was introduced to House Foods brand I was impressed by the clean taste, delicious texture of their tofu. I thought all tofu brands were pretty much the same and comparable till I tried house foods. (This post is sponsored but is purely my opinion). Fall vegetables like butternut squash, cauliflower are sturdier and add lots of texture to the curry. Do try and let me know, love to hear your opinion.
Ingredients for homemade green curry paste
Headnote: Freeze any remaining curry paste in ice cubes tray and use about 1-2 or more cubes per serving when making future curries!
This curry will satisfy 3-4 people easily but can be doubled as needed.
For the Thai Green Curry Paste
- A handful of cilantro, including stem
- 4-5 cilantro roots, optional but preferred
- A small handful or 1/2 cup Thai sweet basil
- 4-6 hot thai green chilies, or however many you can handle
- 15 mild green chillies or 1 green pepper, this does not add heat but volume and flavor
- 60 gms galangal, peeled and roughly chopped
- 2-3, about 85 gms stalks lemongrass, tender white and green part only
- 4 kaffir lime leaves,
- 3 inch piece ginger
- 6 large cloves of garlic
- 2 medium-sized Thai shallots Or alternatively use 10 green onions stems
- 1 tsp fish sauce or Tamari
Method
Place all ingredients in the jar of your high-speed blender, using the pulse function, grind the ingredients until a fine paste is formed, add water/coconut water as needed to loosen the curry to a paste consistency. Transfer to a small bowl and set aside
To make the Curry:
- 2-3 tbsps Thai green curry paste, see above for homemade or use store bought
- 4 Thai baby green eggplants or 1 Japanese eggplant, halved
- 1 1/2 cups thick coconut milk about one can preferably organic
- 1 cup low sodium vegetable broth
- 4 kaffir lime leaves
- 3 tbsp fish sauce or Tamari
- 2 tablespoons lime juice
- 1 tbsp coconut sugar (optional)
- 2 cup cauliflower, broken into florets
- 1 cup broccoli diced and prepped
- 1 cup butternut squash, peeled and diced
- 1 cup mushrooms, baby Bella or mix
- 1 cup, 8-10 Brussels sprouts
- 350-400 grams firm or extra firm house brand tofu
Method
- Warm a large saucepan with 1-2 tbs vegetable or coconut oil over medium heat. Add curry paste and sauté, stirring constantly for 2 minutes.
- Add diced eggplant and stir fry till slightly golden, about 3-5 minutes.
- Add the tofu butternut squash, cauliflower, Brussels sprouts coconut milk, vegetable broth, kaffir lime leaves, vegetarian fish sauce and palm sugar.
- Bring it to the boil and drop to a gentle simmer. Add the mushrooms and cook till the veggies are cooked but still crisp are cooked through – about 5-8 minutes.
- Add the lime juice and adjust the seasoning if needed.
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