Green Thai Curry

Once upon a time I had a peek into the beautiful mind of Thai cooking. It was fleeting, but powerful, and is a place I keep trying to return to.

Just the other week, we made a pretty tasty Massaman curry. We had a hankerin’ for something similar, but not quite the same. Since we’re still at the intermediate stage, we’re cheating by using Thai curry paste–of which we had both the red and green varieties. So green it was.

This is almost the exact same as the Massaman, but without the peanut butter, and with a bit of coriander.

Green Thai Curry

  • 4 cups (2 cans) of coconut milk
  • 1 medium-sized yellow or white onion, diced
  • 1 large carrot, cut into discs (or chopped carrot niblets, if that’s all you have on hand)
  • 2 medium-sized potatoes, peeled and cubed
  • 2 medium-sized sweet potatoes, peeled and cubed
  • 1/2 – 1 lb tofu, cubed (we used 1/2 lb, because that’s all we had, and it seemed like plenty)
  • 4 tbsp green thai curry paste
  • 2 tsp ground coriander
  • juice from 1/2 lime (add this piecemeal, to taste)
  • sesame oil
  • soy sauce/tamari
  • salt, to taste
  • brown sugar, to taste

In a large pot, saute the onions, potatoes, and carrots in sesame oil over medium heat. In a skillet, saute the tofu in sesame oil and a dash of soy sauce, also over medium heat, until just brown on both sides. Once the onions have softened, add in the coconut milk. Stir in the curry paste, then coriander, mixing well. You can add the tofu in whenever it’s done. After about 10 minutes, add in the sweet potatoes. Bring to a boil, then reduce heat to low, cover, and simmer. Salt and sugar to taste.

We had this with world’s best salad (have I mentioned that Amy is a true salad genius?!).

What you’re seeing is:

  • red and green leaf lettuce
  • clementines slices
  • purple onion
  • candied almond slivers (saute almond slivers in Earth Balance, a bit of brown sugar, and a pinch of cayenne)
  • leftover coconut bacon (from the other day’s Tofu Markmuffins)
  • pomegranate dressing

This is one of the best salads I’ve ever eaten. It’s just the right blend of sweet and salty–the coconut bacon really takes it over the edge (I know, I know…bacon is out, truffle salt is in…but c’mon; Markmuffins? Salads?). We’ve had this same salad almost every night this week it’s so good. You will trip balls with delight. Nary a ball will remain untripped.

2 comments ↓

#1 Gauri Radha गौरी राधा on 01.02.11 at 8:09 pm

Looks great, I love vegan green curry!!

#2 mark on 01.04.11 at 12:00 pm

Thanks!

Leave a Comment