Thai Green Curry with Tofu
Fragrant Thai curry featuring crispy tofu, bamboo shoots, and Thai eggplant in a coconut milk sauce infused with fresh green chilies, lemongrass, and Thai basil.
Ingredients
Curry Paste (or use 4 tbsp store-bought):
- • 6 green Thai chilies
- • 4 cloves garlic
- • 2 shallots
- • 2 lemongrass stalks, white part only
- • 2 tbsp galangal, chopped
- • 2 tbsp cilantro roots
- • 1 tbsp shrimp paste
- • 1 tsp coriander seeds
- • 1 tsp cumin seeds
- • 5 kaffir lime leaves
- • 1 tsp white peppercorns
Curry:
- • 400g firm tofu, cubed and fried
- • 400ml coconut milk
- • 200ml vegetable stock
- • 200g Thai eggplant, quartered
- • 150g bamboo shoots, sliced
- • 100g green beans, trimmed
- • 3 kaffir lime leaves, torn
- • 1 cup Thai basil leaves
- • 2 tbsp fish sauce (or soy sauce for vegan)
- • 1 tbsp palm sugar
- • 2 tbsp vegetable oil
Instructions
Step 1: Make Curry Paste (if homemade)
Toast coriander and cumin seeds, grind. Pound all paste ingredients in mortar and pestle until smooth paste forms.
Step 2: Fry Tofu
Heat oil, fry tofu cubes until golden and crispy. Set aside on paper towels.
Step 3: Build Curry
In same pan, fry curry paste 2 minutes until fragrant. Add thick coconut cream from top of can, cook until oil splits (3 minutes).
Step 4: Simmer Vegetables
Add remaining coconut milk, stock, eggplant, bamboo shoots. Simmer 10 minutes. Add green beans, tofu, kaffir lime leaves, fish sauce, palm sugar. Cook 5 minutes.
Step 5: Finish
Remove from heat, stir in Thai basil. Serve immediately with jasmine rice.
Wine Pairing
Gewürztraminer (Premier Choice)
Alsatian Gewürztraminer's lychee and rose aromatics mirror the Thai herbs while slight sweetness tames the heat.
Viognier
Full-bodied Viognier from Rhône or California offers stone fruit and floral notes that complement the coconut curry without being overwhelmed.