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Ingredients:
For the Curry Paste (or use store-bought green curry paste):
1 cup fresh coriander leaves with stems
2 green chilies (adjust to taste)
1-inch piece ginger
3 cloves garlic
1 stalk lemongrass (chopped)
Zest of 1 lime
1 tbsp soy sauce or tamari
1 tsp ground cumin
1 tsp ground coriander
1 tbsp oil
For the Curry:
1 tbsp vegetable oil
200g firm tofu, cubed and pan-fried until golden
1 cup baby corn, halved
1 red bell pepper, sliced
1 cup asparagus, chopped
1 cup coconut milk
1 cup vegetable broth or water
1 tbsp soy sauce
1 tsp brown sugar
Fresh Thai basil leaves (or regular basil)
Salt, to taste
Lime wedges, for serving
Instructions:
Prepare the Curry Paste:
Blend all paste ingredients in a food processor until smooth. Add a bit of water if needed for blending.
Cook the Vegetables:
Heat oil in a large pan or wok. Add the green curry paste and sauté for 2–3 minutes until aromatic.
Add Coconut Milk and Broth:
Pour in coconut milk and vegetable broth. Stir and bring to a gentle simmer.
Add Vegetables and Tofu:
Add baby corn, red bell pepper, and asparagus. Simmer for 5–7 minutes until veggies are just tender. Add the tofu, soy sauce, and sugar. Cook another 2–3 minutes.
Final Touches:
Taste and adjust salt or soy sauce as needed. Garnish with fresh basil and serve with lime wedges.
Serve:
Pair with steamed jasmine rice or sticky rice.
Enjoy your comforting, aromatic, and vibrant Thai Green Curry!
Source : Oh Women
