Vegetarian Thai Green Coconut Curry

One of my favorite cuisines is Thai food—not so much for the heat, but for the flavor. I can never get enough Thai green coconut curry. I challenged myself to recreate this dish at home, only to fail repeatedly at capturing its umami nature. If at first you don’t succeed, Thai, Thai again. That was, until I discovered a key step (thanks, thekitchn.com!) crucial to boosting flavor despite not having fish sauce on-hand: separate the coconut milk solids to sauté with the curry paste first, then add the rest of the coconut milk later.

Although this is my take on green curry, I like it because it’s easy to shop ahead for the ingredients, and I can prepare it quickly for those more often than not times I get home with no clue what to make for dinner. Plus, it’s even better the second day! (If you have the willpower to save yourself some leftovers.)

I also love this dish for its versatility. Try switching up the veggies! Use snow peas, carrots, zucchini, green beans. The base of the broth is what ties everything together. You can also adjust the level of spice to your liking. I enjoy a kick of cayenne and Gochujang (red chili paste), but recommend adding some Dark Star Sriracha if you’re craving more heat.

Instructions

  1. Heat oil in a large pot over medium-high heat, adding the curry paste, ginger paste, and Gochujang paste. Stir constantly for 2 minutes.
  2. KEY TO EXTRA FLAVOR-> Take the solids from the two cans of coconut milk and throw them in a pot. Mix together for another 3 minutes.
  3. Throw in your onions and green bell pepper until softened.
  4. Add both cans of coconut milk, tofu, soy sauce, cayenne, honey, and edamame. Reduce heat to low-medium heat and cook for 15 minutes.
  5. Reduce heat to a simmer and add mushrooms to cook for an additional 3-5 minutes.
  6. Top with fresh basil and salt/pepper to taste and serve as is, or poured over a cup of steamed rice.


Recipe Credit

Julie Cluggish is the Graphic Designer for Green Bean Delivery. She enjoys exploring new restaurants on Indy’s local food scene, branching out in the kitchen, and trying to get the hang of gardening.