Thai Green Curry
Serves 4
This Thai green curry recipe rivals my favorite takeout! Made with store-bought curry paste, it's an easy, flavorful dinner that's ready in 30 minutes.
Ingredients
- 2 tablespoons coconut oil
- 2 medium Chinese or Japanese eggplants, cut into ½-inch-thick half-moons
- Sea salt
- 1 (13.5-ounce) can full-fat coconut milk
- ¼ cup Thai green curry paste
- 1 tablespoon fresh ginger matchsticks
- 1 cup water
- 7 ounces extra-firm tofu, cubed (raw, baked, or fried—I like to use store-bought fried tofu)
- 1 red bell pepper, stemmed, seeded, and sliced
- 4 ounces snow peas
- 2 Fresno chiles or 4 Thai chiles, thinly sliced
- 1 tablespoon fresh lime juice
- 1 teaspoon sugar, optional
- Tamari, to taste, optional
- Thai basil or fresh cilantro, for garnish
- Cooked rice, for serving
Instructions
- Heat the coconut oil in a medium skillet or Dutch oven over medium heat. Add the eggplant and a pinch of salt and cook, stirring occasionally, for 5 to 7 minutes, or until softened. Remove from the pan and set aside.
- Return the pan to medium heat and add ¼ cup of the coconut milk, the curry paste, and ginger. Sizzle for 2 to 3 minutes, or until the curry paste mostly dries out. Add the remaining coconut milk and the water and stir to combine.
- Add the tofu, red pepper, snow peas, sautéed eggplant, and half the chiles and stir to combine. Simmer for 3 to 5 minutes, or until the snow peas are tender.
- Remove from the heat and add the lime juice. Season to taste, adding the sugar and tamari, if desired.
- Garnish with the remaining chiles and herbs and serve with rice.