Thai Green Curry

Thai green curryI find curry to be an amazing comfort food. Maybe it’s because of the endorphins released by the spicy heat. Maybe it’s because the flavors meld so beautifully. Whatever the cause, when I’ve had a rough work week, nothing helps me wind down quite as well as a nice bowl of curry and a glass of slightly sweet Riesling.

This is a simple Thai curry recipe that requires a small amount of prep and a bit of waiting, but the sigh you exhale with the first spoonful is worth that bit of work. Bonus, the money you save by making it yourself means that you just might be able to purchase that pair of strappy sandals you’ve been eyeballing. Comfort food + retail therapy = fully recovered!

Thai Green Curry
serves 4

2 cups water
1 cup jasmine rice
1 Tablespoon cooking oil
2 teaspoons finely chopped Galangal (Thai) ginger
2 cups mixed vegetables
pinch of salt
1 block of tofu, cubed
3 Tablespoons Thai green curry paste
2 cans of organic coconut milk (Give those cans a good shake before opening them.)
2 Keffir lime leaves if available (We have a local farmer who sells them.)

Put rice and water in a pot over high heat. Once it begins to boil, turn heat down to low and simmer until water cooks off. Remove from heat, cover, and set aside if curry isn’t quite done. It’s rice. You probably know that already, but just in case I have any beginners, that’s how it’s done.

Cook veggies and ginger until they’re just beginning to soften up, toss in tofu and salt, and stir. Pour in the coconut milk, curry paste, and lime leaves. Stir. Cover and simmer for 20 minutes. Remove lime leaves.

In a nice, deep bowl, shovel in some rice, pour curry over the top, and serve. Take a sip of that slightly sweet Riesling. Inhale through your nose. Exhale through your mouth. Repeat until dinner is finished. Don’t you feel better?

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