Easy Vegetable And Tofu Green Curry

Making a curry at home might seem like the most complicated thing to do, but this recipe makes it easy to achieve authenticity and flavor.

 Easy 30 minute green curry

Easy 30 minute green curry

One seemingly complicated dish in many SE Asian restaurants is curry. It's often easier to order out than to imagine making a curry at home. 

This recipe simplifies the process of making Thai green curry without sacrificing any flavor, and it's probably going to be healthier than any curry you will eat out or order in.

To accomplish this dish in 30 minutes, we thicken the curry faster with the help of a little cornstarch. A truly authentic curry will achieve thickening through time spent cooking. But we don't lose too much flavor with this process and get to satisfying that quick curry craving faster. 

 Cooking thai green curry.

Cooking thai green curry.

To help, we use Thai Green Sauce from Seed Ranch Flavor. It has all of the specialty herbs and spices to get the taste we want in a green curry including basil, lemongrass, chilies and cilantro.

 Perfect for this dish! The cleanest thai green sauce around. Available from the Treatmo Market - download on  iTunes  to shop.

Perfect for this dish! The cleanest thai green sauce around. Available from the Treatmo Market - download on iTunes to shop.

We used tofu, but of course if you wish to add or sub a meat that will work too.

Adapted from "Quick & Easy", Martin Yan.

Vegetable And Tofu Green Curry Recipe

  • 1/2 cup of water (more if needed)
  • 3 tbsp Thai Green Sauce curry sauce
  • One 13.5 oz can unsweetened coconut milk
  • 2-3 tsps fresh lime juice
  • 2 tbsp maple syrup
  • 1 eggplant (cut into lengthwise 1/2-inch-thick-slices
  • 1/2 lb fresh green beans (cut into 1 inch pieces)
  • 1 tomato (cut into bite-sized pieces)
  • 1/4 bamboo shoots (if available)
  • 1 tsp cornstarch dissolved in 2 tsp water

In a 3-quart saucepan, bring the water to a boil over high heat. Whisk in the curry paste, reduce the heat to a medium, and simmer for 1 minute. Add the coconut milk, lime juice, maple syrup, eggplant and green beans. Mix well. Simmer until the beans are tender - about 10 minutes.

Add the tofu, tomato and bamboo shoots and cook until the tofu is heated through and eggplant is tender, 2-3 minutes. 

Add the cornstarch solution and cook, stirring, until the sauce boils and thickens, about 1-2 minutes.

Transfer to a bowl and serve.

Shop local naturally made ingredients from the Treatmo Market -- more uniquely local and fresh foods than any other market.