Now it must be said that this isn’t your typical restaurant curry…it’s better. Just kidding. I am in no way qualified to make that statement but I can say that I prefer this “loaded up” version to the one I get in restaurants. I find when I go out for dinner and order green curry, the dish is mostly broth with a few vegetables and meats tossed in. So after the first few bites you’re just eating coconut milk and rice. Which don’t get me wrong – is absolutely delicious – but it doesn’t have enough health value in it for my taste. I loved all the options presented to me in a Thai Green Curry recipe I found and then just made some modifications as I desired. I made it with my sister and we both felt it had the perfect amount of spice and lots of delicious ingredients in it so I hope you like it just as much as we did!
Tofu Shrimp Green Curry
- 2 tablespoons oil (I used olive oil)
- 1 onion, diced
- the zest and juice of 1 lime
- 1.5 tablespoons green curry paste
- 2 garlic cloves
- 1 cup (400ml) coconut milk
- 1 cup stock (I used chicken but vegetable or fish would work great too)
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- 1/2 teaspoon salt
- 1 carrot, peeled and thinly sliced
- 1 green pepper, chopped
- 1 cup broccoli florets
- 1 cup mushrooms, chopped
- 3/4 cup cubed tofu
- 20-25 prawns (I used frozen shrimp, thawed them and pulled off the tails before tossing them in)
- half a package rice vermicelli (can substitute for a cup or more of rice)
- 3/4 cup bean sprouts
- 2 tablespoons flour
- 2 tablespoons cilantro
1. Heat oil in a pan on medium heat. Toss in onions and let them cook for five minutes.
2. Stir in lime zest, garlic and fish sauce.
3. Pour in coconut milk, stock, fish sauce, salt and sugar.
4. Add carrots, broccoli, green peppers, mushrooms and tofu. Reduce hear, cover the pan and let simmer for 12 minutes.
5. While this is cooking you can get your rice or vermicelli started.
6. Once the 12 minutes has elapsed, add the shrimp and bean sprouts and let cook for 5 minutes.
7. Stir in the flour until the curry begins to thicken. Pour in lime juice and sprinkle cilantro.
8. Serve over vermicelli or rice.
Note: Please don’t feel that you need to follow my recommended vegetables or quantities – you really can make it however you desire. Enjoy!!