When I visited Thailand several years ago, I discovered how easy it is to cook the tasty Thai dishes through cooking classes of May Kaidee´s restaurant in Chiang Mai. That was a great way of getting deeper into Thai cooking and culture. When I was there, I learned how to make Thai red curry paste, but in this coco-curry I use green curry paste. You can either make the curry paste yourself, or buy in most super markets. This is a simple dish, that anyone can manage to cook.
Ingredients for 3 people:
– 500 g mixed vegetables (carrot, cauliflower, broccoli, red pepper, onion)
– 250 g tofu (may be skipped and replaced with more vegetables)
– 3 dl coconut milk
– 2-3 tbsp. Thai green curry paste
– 2 cloves garlic
– 30 g ginger
– 1 tsp turmeric
– fresh coriander
– salt or soy sauce
– pinch of stevia or other sweetener
– lemon juice
– oil for frying
Cut the tofu in 1×1 cm pieces and fry it in oil, when they are golden add 2 tbs of soy sauce. Set aside.
Add oil, sliced or grated ginger and sliced garlic to a pan, and heat it for a few minutes. Add all the chopped vegetables and fry for some minutes. Add the coconut milk and the curry paste, and mix well. Add the fried tofu. Add tumeric for a brighter colour, salt or soy sauce, sweetener, fresh coriander and lemon juice to taste.
VARIATIONS: just about any vegetables can be used for this dish. You can also add water chestnuts, bean sprouts, spring onion, tomatoes and squash – or whatever that is available.
I´m an Oslo based web publisher with passion for communication, travel and a green lifestyle. When I travel, I prefer to go slow, sustainable, and “live like a local”. Why slow? It is about challenging the cult of speed, and to enjoy the small things in life and to live in the present.