Once you've got this Green Curry Paste recipe mortared and refrigerated/frozen (in an air-tight reusable container), it's time to use it! Curry paste isn't made to just smell . . it's made to be enjoyed. This is exactly the time when I pull out my handy cookbook from the Baan Thai Cookery School and get experimenting:
|Spicy tofu goodness!|
As much tofu as you want
1 tbsp green curry paste - be generous ;)
a few baby corns - from a can is ok
1 can coconut milk
10 leaves sweet basil
1 red chili (cut into tiny pieces)
2 tbsp soy sauce (skip the fish sauce <3 )
1 tsp sugar
3 tbsp oil
This is where the experimenting comes in: we also enjoy a few more veggies in our curries. Favorites include broccoli, green peppers, onions, extra lemongrass . . . try your own!
1. Put the oil in the wok over low heat.
2. Fry up whichever veggies you're putting in - don't add anything too flavorful since Thai curries generally base the flavor on the paste and the added chilis.
3. Add the tofu and fry it up until you're satisfied. Add the can of coconut milk and bring to the boil.
4. Add the extra veggies you chose and mix them in.
5. Season with the soy sauce and sugar - it really is a matter of taste, so take the measurements with a grain of salt. Get it? . . . .
6. Add the sweet basil leaves and decorate with the red chili pieces.
7. Make some rice and serve it up!
|If he can do it, you can too!|
Stay tuned for a tasty Red Curry soon enough!