Thai green curry

I use the Aroy-D green curry paste.

• about 5 tbsp curry paste

• block of tofu, drained, pressed

• couple cloves of garlic, finely diced

• about 5 keffir lime leaves, intact

• 2 cans coconut milk

• stock cube

• tbsp palm sugar

• 1.5 tbsp soy sauce

• can of bamboo shoots

• two bell peppers, sliced thinly

• some other vegetable, think sugar snaps or something.

• (Thai) basil

• lime juice if needed

• additional red chilis

For the tofu, I prefer to press, then blanch in heavily salted water. Large dice, fry for a short bit so all sides have some color.

Don’t shake your coconut milk, and use some of the solids to fry the paste in. Add coconut solids to pan, fry till separated. Add curry paste and garlic, cook for 3 minutes, deglaze with some coconut milk if it sticks too much. Add rest of coconut milk, lime leaves, sugar, soy sauce, stock cube, and cook till it thickens.

Add bamboo shoots and other veggies in stages. Cook for a short amount of time to retain some crisp. Add tofu. Check seasoning, and serve with white rice and possibly a salad.