Serve over rice or rice noodles.Another easy and quick Thai dinner tonight, let me introduce you to Phad Prik King (Thai Red Curry Stir-Fried Green Beans). Ta-da….It is 44☏. Step 6 - Toss in fresh basil leaves and the juice of 1/2 a lime. Step 5 - Just before serving add the sauteed veggies and fried tofu to the green curry coconut sauce. (I use 2 cups broccoli, 1 cup green beans, 1 cup red bell pepper 1 cup mushrooms.) Step 4 - Add a little oil to the skillet and pan-fry 5 cups of veggies of choice. (Toss the tofu cubes in 1/4 cup of cornstarch before frying for extra crispy tofu.) Place on a paper towel to drain off excess oil. Flip the tofu after it cooks for about 2-3 minutes on each side until it's crispy. Step 3 - Drain and press a container of extra firm tofu, cut it into cubes, then pan-fry the tofu in 2 tablespoons of oil. Once your curry sauce starts to bubble, turn down the heat to low and let it simmer slowly. 2 teaspoons of brown sugar, 1/2 teaspoon salt, then turn up the stove to medium heat. Stir around for a minute and then add 2 tablespoons of Thai green curry paste and stir. Step 1 - Heat oil in a large skillet over low heat and add minced garlic and freshly grated ginger. Microplane - (a zester) for grating the fresh ginger root and zesting the lime.Jasmine Rice - Basmati rice, brown rice, or even rice noodles to serve with green curry and tofu.You can also use my quick and easy seitan recipe to add chicken-flavored seitan instead of tofu. ![]() You may want to toss the tofu in cornstarch before cooking if you want crispy tofu. Tofu - firm or extra-firm tofu works best for this recipe.You may also want to serve this dish with lime wedges on the side. You can also add a little lime zest to the sauce. Fresh Limes - add a tablespoon of lime juice at the end of cooking for some brightness and depth of flavor.You can also swap this out for green onion or other fresh herbs. (Thai basil will give you the most authentic flavor.) This is an important ingredient if you want your curry to taste authentic as you would get at a Thai restaurant. These are some of my favorite vegetables to use in green curry. Vegetables of Choice - the great thing about this recipe is that you can add any veggies that you have on hand.It's just a small amount, but it brings out the flavor of the curry nicely. Brown Sugar- or coconut sugar for a little sweetness.You can also use water if you don't have vegetable broth. Vegetable Stock - to thin out the sauce a little.You can use light coconut milk for a lower-fat meal if you choose. Coconut Milk - This gives the green curry sauce a rich and creamy flavor, so full-fat coconut milk or coconut cream is best if you want a creamy dish. ![]() ![]() You can make your own homemade green curry paste but it requires a lot of special herbs and spices that can be hard to find like green chile, kaffir lime leaves, lemongrass, coriander seeds, and galangal. Thai Kitchen brand is usually the easiest to find, but I like Maesri brand green curry paste since it's spicier and has more flavor overall.
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