Dive into the vibrant world of Thai cuisine with our mouthwatering Gaeng Keow Wan Traditional Thai Green Curry! This vegan street food delight is a symphony of flavors, combining creamy coconut milk, aromatic green curry paste, and a medley of fresh vegetables, all perfectly balanced to tantalize your taste buds. In just 40 minutes, you can whip up a delicious and satisfying meal that will impress even the most discerning palates. Whether you're a seasoned chef or a kitchen novice, this recipe is your ticket to a culinary adventure that transports you straight to the bustling streets of Thailand. Ready to savor the magic of Thai green curry? Let’s get cooking!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Thai
Serves: 4 servings
Ingredients
- 1 cup coconut milk
- 2 tablespoons green curry paste
- 1 cup mixed vegetables (bell peppers, zucchini, eggplant)
- 1 block firm tofu, cubed
- 1 tablespoon soy sauce
- 1 tablespoon sugar
- Fresh basil leaves for garnish
Instructions
- Prepare all ingredients by washing and chopping mixed vegetables into bite-sized pieces, approximately 1-inch chunks. Cut firm tofu into uniform cubes of about 1/2 inch size.
- Heat a large wok or deep skillet over medium-high heat. Add 1/2 cup of coconut milk and green curry paste, stirring continuously to prevent burning and allow the paste to release its aromatic oils.
- Once the curry paste becomes fragrant and the coconut milk starts to separate (about 2-3 minutes), add remaining coconut milk and stir to create a smooth, consistent sauce.
- Gently add cubed tofu to the sauce, allowing it to simmer and absorb the flavors for approximately 3-4 minutes.
- Introduce mixed vegetables to the curry, stirring to coat them evenly with the green curry sauce. Cook for 5-7 minutes until vegetables are tender but still retain a slight crispness.
- Season the curry with soy sauce and sugar, adjusting to taste. The sauce should have a balanced blend of salty, sweet, and spicy flavors.
- Reduce heat to low and let the curry simmer for an additional 5 minutes, allowing flavors to meld together.
- Remove from heat and garnish with fresh basil leaves. Serve hot with steamed jasmine rice.
Tips
- Ingredient Prep: Take the time to chop your vegetables into uniform sizes for even cooking. This ensures that all the ingredients become tender at the same time, enhancing the overall texture of your curry.
- Coconut Milk: Use full-fat coconut milk for a richer and creamier sauce. If you prefer a lighter version, you can substitute with light coconut milk, but be aware that it may alter the flavor and texture slightly.
- Adjusting Spice Levels: If you’re sensitive to spice, start with a smaller amount of green curry paste and gradually add more until you reach your desired heat level. Remember, you can always add more, but you can't take it out!
- Fresh Herbs: For the best flavor, use fresh basil leaves as a garnish. Thai basil is ideal, but if you can’t find it, sweet basil will work just fine.
- Serving Suggestions: Pair your green curry with steamed jasmine rice or quinoa for a complete meal. You can also serve it with a side of crispy spring rolls or a refreshing cucumber salad for a delightful Thai-inspired feast.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
