Curry is a great way to quickly and easily infuse flavor into dishes. This is a Thai green curry, but you can also use a red or yellow curry paste for a different variation on this dish. Feel free to experiment with any vegetables you want: asparagus, zucchini, yellow squash, broccoli, chili peppers. It all works!
Kaeng khiao wan is a popular Thai dish. This translates to “sweet green curry”. It is a delicious combination of green chillies, coriander root, and coconut milk.
I had the pleasure of living in Thailand for a month and I learned a couple valuable keys to Thai cooking. They always use the highest quality coconut sugar, and it really affects the taste of the food. I also learned the value of a mortar and pestle to grind chilis and other ingredients to make curry paste. I love the process of taking time to prepare every aspect of a dish. But alas, we don’t always have the time to invest in a meal. So in this recipe we have a quick and simple version using jarred curry paste instead.
Pair your Thai Green Curry with Tofu and Peppers with Perfectly Cooked Jasmine Rice for a warming, hearty meal.
2 1/2 tablespoons coconut oil, divided
1 16-ounce package firm tofu
1 small yellow onion, thinly sliced
2 cloves garlic, minced
1 each, small red and yellow pepper, cored, cut into thin strips
4 tablespoons Thai green curry paste
1 stalk lemongrass
6 kaffir lime leaves, or juice of 1 lime
Thai chilies, to taste (you can also use jalapeño pepper)
1-2 tablespoons liquid aminos
2 tablespoons chopped fresh cilantro