Thai curries are something we often order when we eat out in restaurants. The spice and richness of coconut milk are often appreciated by our palates. I have tried my hands on Thai red curry and now I decided that I will try Kaeng Khiao Wan. The big difference between the two curries is the kind of chili that they use to make the curry paste. Red curry uses Thai red chilies that are large and medium spicy, whereas Thai green curry uses Thai green chilies. The rest of the flavors are pretty much the same. Once the green curry paste is made, the rest of the process is pretty simple. The curry paste can be stored in the refrigerator or could be frozen for future use. The number of ingredients that I used below yielded enough curry paste to make the curry twice. The vegetables used for this dish can be anything based on availability and choice. A few vegetables that could be used are Broccoli, bell pepper, beans, carrots, baby corn, zucchini, and snow peas So this Thai green curry is for my Month long Blogging marathon under the category of International food. Preparation time - 15 minsCooking time - 40 minsDifficulty level - Easy
Procedure to make Thai Green Curry –
To make the green curry paste
Dry roast the coriander seeds and the peppercorn separately and then add it with the rest of the ingredients.
Place them in a blender and grind them to a paste. You would not need any water when grinding. Traditionally all the ingredients are ground using a mortar and pestle, so if you like the chunky authentic paste, pound them in a mortar.
To make the curry –
Steam all the vegetables (except the onions and bell pepper) until they are ¾th cooked and keep them aside.
Dry the tofu entirely; cube them and then shallow fry in about a teaspoon of oil. Drain it on a paper towel and keep it aside.
In a pan, heat 1 tablespoon of oil and add the sliced onions. Sauté until translucent.
Now add the bell peppers and fry them for about 5 mins. Add the green curry paste and fry it on low flame for about 5 mins.
Now add the coconut milk and cook the curry in it for about 10 mins on low flame. At this stage, the curry would start turning aromatic.
Add the rest of the vegetables and cook them in the sauce for about 10 mins. Add a little bit of water if the curry appears to be too thick.
Once the vegetables are cooked, add the tofu and bring it to a slow boil.
Turn off the flame and garnish with basil leaves.
Serve the Kaeng Khiao Wan hot with jasmine rice!
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