Green Thai Curry

I saw this recipe on tastespotting and I knew I had to try it!


All of the curry in our new wok.

Ingredients:
1 can (4 tablespoons) green curry paste
1 can (13.5 oz) coconut milk
1/2 cup water
2 cups napa cabbage or chinese cabbage, shredded
1 medium red pepper, cut into thin strips
1 medium carrot, cut into matchsticks
1 cup fresh or canned straw mushrooms
1/2 cup canned baby corn
1 cup tofu puffs (or firm tofu cubes that have been deep fried)
1/4 – 1/2 cup Thai basil leaves, loosely packed.

Heat a large wok and place the green curry paste, coconut milk and water in it. Bring to a boil while stirring. Reduce heat and simmer for about 5 minutes. Add all other ingredients, except Thai basil, and boil gently for about 4 minutes or till the cabbage has wilted and the vegetables are cooked but not mushy. Turn off heat. (If the green curry is too spicy for you, add more coconut milk). Sprinkle chopped Thai basil on top. Serve with jasmine rice.

I really liked how this recipe turned out. It was spicy, but not too spicy to eat.

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One response to this post.

  1. Posted by laundryonsundaes on April 26, 2010 at 8:20 pm

    Yum! This looks delicious! I love Thai food and might try that some time

    Reply

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