How to Make Thai Green Curry With Tofu and Vegetables | Kitchen Mama Recipes

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk reduces calories while evaporated milk offers a creamy texture.

green curry paste

🥗Healthier: homemade curry paste

💰Cheaper: red curry paste

Homemade paste can control ingredients, while red paste is often more accessible.

chicken

🥗Healthier: tofu

💰Cheaper: pork

Tofu is a plant-based alternative, while pork can be less expensive.

bamboo shoots

🥗Healthier: zucchini

💰Cheaper: canned mushrooms

Zucchini is lower in calories and canned mushrooms are budget-friendly.

Heat 1 tablespoon of olive oil in a pan until it changes color slightly.

Add 1 teaspoon of coriander seeds, 1 teaspoon of cumin, and 1 teaspoon of whole black pepper to the pan and stir-fry until fragrant.

Blend the vegetables with some water to create a thick paste.

Add the blended mixture to the pan and stir it all together.

Add 1 tablespoon of brown sugar to the mixture and stir to combine.

Incorporate pineapple and baby corn into the curry.

Check the consistency of the curry and adjust with more water if needed.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens