Thai Green Curry

Saturday morning has become the time when I scour my favorite food blogs for recipes to try.  My recipe bookmarks folder definitely has up to hundreds of entries.  Sometime (and sometime might not come until the summer) I want to sort through those bookmarks and organize them.

Today, I decided to try making Thai green curry.  Two years ago, I had previously tried (but failed) in making Thai red curry.  That time, no matter what I tried, I couldn't get it to taste just right.  And so, when I decided that I would try making a Thai curry again, it was a decision made with some apprehension.



I decided to use this recipe for an eggplant green curry.  In addition to the vegetables listed in the recipe (Japanese eggplants, red bell pepper, bamboo shoots, Thai basil, and Thai chilies), I added tofu (one package), green beans (~10 or so), and zucchini (1).  Can you tell that I only really felt like eating vegetables today? :)

Since ingredients in the curry are only cooking for 4-5 minutes or so, I spent some time preparing and cooking the vegetables before putting everything in the curry.  Before I heated the curry paste, I boiled the green beans for about 5 minutes or so. Next, I also pan-fried the tofu (after I cut it into cubes); I really like the crispy texture and it makes the tofu a little firmer and easier to mix when placed in the curry sauce.  And finally, I quickly sauteed the red bell pepper strips.  Then I followed the directions in the recipe to heat the paste and then add the coconut milk.  Another modification to the recipe is that I added an entire 4 ounce can of green curry paste and ended up adding 2 whole cans of coconut milk as opposed to the one can in the recipe.  Needless to say, I have lots of curry to eat for the days to come.

All in all, I was pleased with the results.  I dare say it might even rival some restaurants' curries...maybe.