Thai Green Curry with Tofu
Thailand, the Land of Smiles, is known for its rich cultural heritage and diverse culinary traditions.
Among the many treasures of Thai cuisine, Green Curry stands out as a fragrant and flavourful masterpiece.
In this post, we’ll take you on a journey through the vibrant streets of Thailand, exploring the history and culture behind Thai Green Curry while sharing a delicious recipe for Thai Green Curry with Tofu that you can recreate in your own kitchen.
The Roots of Thai Green Curry
Thai Green Curry, known as “Gaeng Keow Wan” in Thai, is a beloved dish that originates from Central Thailand. Its history dates back to the Ayutthaya period, around the 14th century. This culinary gem was influenced by Thai people’s interactions with traders and travellers from India, Persia, and China, resulting in a unique blend of flavours and techniques.
The hallmark of Green Curry is its distinctive green color, which is achieved through the use of fresh green chilies and a variety of aromatic herbs and spices. These ingredients not only contribute to the curry’s vibrant appearance but also infuse it with a tantalizing aroma and a delightful kick of spiciness.
The Essence of Thai Green Curry
At the heart of Thai Green Curry is the green curry paste, a fragrant and complex mixture of green Thai chilies, shallots, garlic, ginger, lemongrass, cilantro, and an array of spices. This paste serves as the foundation for the entire dish, lending it its iconic flavour profile.
Tofu, a versatile and protein-rich ingredient, is a popular choice for a vegan or vegetarian Thai Green Curry. Its mild flavour and porous texture allow it to soak up the flavors of the curry, creating a delightful contrast to the spicy and aromatic sauce.
Creating Your Culinary Masterpiece
Now that you have a glimpse of the history and essence of Thai Green Curry, let’s dive into creating your own culinary masterpiece. This homemade Thai Green Curry with Tofu recipe captures the authentic flavours of Thailand while allowing you to customize it to your preferences.
The journey begins with crafting your own green curry paste, using fresh and fragrant ingredients. The combination of green Thai chilies, lemongrass, cilantro, and spices creates a paste that’s both vibrant and aromatic. Adjust the number of chilies to your desired level of spiciness, and feel free to experiment with other herbs and spices to make it your own.
Next, we prepare the tofu by pressing it to remove excess moisture. This step ensures that the tofu can absorb the flavours of the curry, making it a delectable addition to the dish.
Once the curry paste is ready and the tofu is prepped, it’s time to bring the Thai Green Curry to life. Sautéing the curry paste in hot oil allows its flavours to bloom, and adding tofu, coconut milk, and vegetable broth creates a luscious and creamy base. The brown sugar and kaffir lime leaves provide the perfect balance of sweetness and authenticity.
As the curry simmers, the tofu becomes infused with the sauce, and the vegetables add a burst of color and freshness. The final result is a fragrant, flavourful, and vegan-friendly Thai Green Curry that’s sure to delight your senses.
A Dish to Savour and Share
Thai Green Curry with Tofu is more than just a meal; it’s a sensory experience that takes you on a journey through Thailand’s diverse flavors. Whether you’re an avid Thai food lover or new to the world of Thai cuisine, this dish is a fantastic addition to your culinary repertoire.
Feel free to customize your Thai Green Curry by adding your favourite vegetables or exploring different protein options. The versatility of this dish makes it perfect for sharing with friends and family, as you can adjust the spiciness and ingredients to suit everyone’s tastes.
So, embark on a flavourful adventure and bring the aromas of Thailand into your home with this delightful Thai Green Curry with Tofu recipe. Whether you’re enjoying it solo or with loved ones, every bite is a celebration of the rich culinary heritage of Thailand.
Enjoy!
Thai Green Curry with Tofu
Ingredients
- 2 green Thai chilies adjust to taste for spice
- 2 shallots roughly chopped
- 4 cloves garlic
- 1- inch piece of fresh ginger peeled and chopped
- 1 stalk lemongrass sliced (use the tender inner part)
- 1 bunch fresh cilantro including stems
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground white pepper
- 1 tablespoon soy sauce or tamari for a gluten-free option
- Zest and juice of 1 lime
- For the Curry:
- 1 block 14 oz extra-firm tofu, cubed and pressed
- 1 can 14 oz coconut milk (full-fat for a creamier texture)
- 1 cup vegetable broth
- 2-3 tablespoons green curry paste adjust for desired spiciness
- 2 cups mixed vegetables bell peppers, broccoli, snap peas, carrots, etc., chopped
- 1 tablespoon vegetable oil
- 1 tablespoon brown sugar or coconut sugar
- 2 kaffir lime leaves optional, for authentic flavor
- Salt to taste
- Fresh basil or cilantro leaves for garnish
- Cooked jasmine rice for serving
Instructions
- Making the Green Curry Paste:
- In a food processor, combine the green Thai chilies, shallots, garlic, ginger, lemongrass, fresh cilantro (including stems), ground coriander, ground cumin, ground white pepper, soy sauce or tamari, and lime zest and juice.
- Blend until you achieve a smooth and fragrant green curry paste. You may need to scrape down the sides of the processor and blend again to ensure everything is well combined. Adjust the number of chilies for your preferred level of spiciness.
- Preparing the Tofu:
- Press the tofu to remove excess moisture. Place the tofu between two clean kitchen towels or paper towels and set something heavy on top, like a cast-iron skillet. Let it press for at least 15-20 minutes.
- Once pressed, cut the tofu into bite-sized cubes.
- Cooking the Thai Green Curry:
- Heat the vegetable oil in a large pan or wok over medium-high heat.
- Add 2-3 tablespoons of the green curry paste (adjust to your desired level of spiciness) to the hot oil and stir-fry for about 1-2 minutes until it becomes fragrant.
- Add the cubed tofu to the pan and cook for another 2-3 minutes, allowing it to absorb some of the flavors from the curry paste.
- Pour in the coconut milk and vegetable broth. Stir well to combine.
- Add the brown sugar and kaffir lime leaves (if using). These will add a touch of sweetness and authentic Thai flavor to the curry.
- Bring the mixture to a gentle simmer and let it cook for about 10 minutes, allowing the flavors to meld and the tofu to absorb the sauce.
- Stir in the chopped mixed vegetables and continue to simmer for an additional 5-7 minutes until the vegetables are tender but still crisp.
- Taste the curry and season with salt if needed. If you prefer it spicier, you can add more green curry paste at this stage.
- Serving Your Thai Green Curry:
- Remove the kaffir lime leaves from the curry if you used them.
- Serve your Thai Green Curry with Tofu over a bed of cooked jasmine rice.
- Garnish with fresh basil or cilantro leaves for an extra burst of flavor and color.
