Tuesday, July 3, 2012

Sai's Thai Green Curry

This is how my sister-in-law Sai made a quick green curry with the green curry paste we had made earlier. She said the vegetables used were not authentic, she just used what we have on hand here, authentically this curry would contain eggplant and a small round vegetable we don't have here.


-- vegetable oil
-- 1 1/2 Tbsp. Green curry paste
-- 1 cup unsweetened plain soymilk (can use coconut milk, or cream, or a combo of any of these)
-- 1/2 cup carrot, diced small
-- 1 cup frozen peas
-- 1/2 package firm tofu, diced
-- 1 tsp. sugar
-- 1 square frozen basil -- OR 1 handful fresh thail basil leaves would have been better


1. Heat up oil in pan
2. Add in green curry paste, fry up until fragrant
3. Add in soymilk, mix around.
4. Add in carrot, boil a bit.
5. Add in peas and tofu, boil a little more until the vegetables are done.
6. Add in sugar and basil.
7. Taste to make sure seasonings are well balanced, may need to add in more sugar or salt or even some lemon. Add more water or soymilk if you want a saucier dish.
8. Serve over rice.

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