Green Curry Paste
2 Stalk Fresh Lemongrass, Sliced Finely and Minced (or) 6 Tbsp Frozen or Bottled Lemongrass
9 Green Chilies
6 Garlic, Cloves
2 Loose Cup Chopped Fresh Coriander Leaves And Stems
1/2 Cup Fresh Thai Basil
4 Kaffir Lime Leaves (Fresh or Frozen), Snipped into Thin Stripes (or) Sub 1 Tbsp Fresh Lime Juice
4 Tsp Ground Coriander
1 Tsp Ground Cumin
9 Tbsp Wheat-Free Soy Sauce (Use Salt instead and make a note of how much salt you are using, probably that will improve the color, but taste was AWESOME)
2 Thumb Sized Piece Galangal (or) Ginger, Sliced
Place all the ingredients in blender and process well. Actually i used both big blender (it didn't have enough liquid to blend things) and magic bullet (so i transferred things to magic bullet and blended in 2 batches)
2 Tbsp Coconut Oil
2 Can Light Coconut Milk
1 Package Firm Tofu, Sliced into Cubes
4 Kaffir Lime Leaves (or) 2 Bay Leaf
1 Cup Broccoli
5 Asparagus
1 Cup Spinach, Chopped
10 Green Beans
1 Chinese Eggplant
1 Squash
1 Zucchini
1 Red Bell Pepper
1 Green Bell Pepper
1 Cup Snow Peas
1/2 Cup Peas
COMBINATION of any of the above veggies (I used 10 Beans, 1 Chinese Eggplant, 1 Zucchini, 1 Green Bell Pepper and 1/2 Cup Peas)
1/2 Cup Fresh Thai Basil, No Need To Chop
Heat oil in a pan, turn it to medium heat, add green curry paste, stir fry until fragrant, about 1 minute.
Add the coconut milk, stir to combine and add tofu, lime leaves and allow it to boil and reduce heat to medium-low. Cover and simmer, stirring occasionally for about 5 minutes.
Add all the vegetable and cook until the vegetables are cooked but still retain some of their crispness, about 15 minutes in medium
Add basil and mix well.
Source: about
Servers: 6
Taste Note: Tastes AWESOME. I added only 7 green chilies, green curry should be spicy and my green curry was not spicy enough, so i changed the green chilies from 7 to 9. My green curry was in brownish color, probably because of the soy sauce which i used, when i prepare this next time, i am planning to make it using salt and not use soy sauce. I hope that will not change the taste of it, because we all loved the taste of it.
2 Stalk Fresh Lemongrass, Sliced Finely and Minced (or) 6 Tbsp Frozen or Bottled Lemongrass
9 Green Chilies
6 Garlic, Cloves
2 Loose Cup Chopped Fresh Coriander Leaves And Stems
1/2 Cup Fresh Thai Basil
4 Kaffir Lime Leaves (Fresh or Frozen), Snipped into Thin Stripes (or) Sub 1 Tbsp Fresh Lime Juice
4 Tsp Ground Coriander
1 Tsp Ground Cumin
9 Tbsp Wheat-Free Soy Sauce (Use Salt instead and make a note of how much salt you are using, probably that will improve the color, but taste was AWESOME)
2 Thumb Sized Piece Galangal (or) Ginger, Sliced
Place all the ingredients in blender and process well. Actually i used both big blender (it didn't have enough liquid to blend things) and magic bullet (so i transferred things to magic bullet and blended in 2 batches)
2 Tbsp Coconut Oil
2 Can Light Coconut Milk
1 Package Firm Tofu, Sliced into Cubes
4 Kaffir Lime Leaves (or) 2 Bay Leaf
1 Cup Broccoli
5 Asparagus
1 Cup Spinach, Chopped
10 Green Beans
1 Chinese Eggplant
1 Squash
1 Zucchini
1 Red Bell Pepper
1 Green Bell Pepper
1 Cup Snow Peas
1/2 Cup Peas
COMBINATION of any of the above veggies (I used 10 Beans, 1 Chinese Eggplant, 1 Zucchini, 1 Green Bell Pepper and 1/2 Cup Peas)
1/2 Cup Fresh Thai Basil, No Need To Chop
Heat oil in a pan, turn it to medium heat, add green curry paste, stir fry until fragrant, about 1 minute.
Add the coconut milk, stir to combine and add tofu, lime leaves and allow it to boil and reduce heat to medium-low. Cover and simmer, stirring occasionally for about 5 minutes.
Add all the vegetable and cook until the vegetables are cooked but still retain some of their crispness, about 15 minutes in medium
Add basil and mix well.
Source: about
Servers: 6
Taste Note: Tastes AWESOME. I added only 7 green chilies, green curry should be spicy and my green curry was not spicy enough, so i changed the green chilies from 7 to 9. My green curry was in brownish color, probably because of the soy sauce which i used, when i prepare this next time, i am planning to make it using salt and not use soy sauce. I hope that will not change the taste of it, because we all loved the taste of it.
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