Thai curry is so delicious and really simple to make at home. I love it for cold weather because it’s so comforting and spicy and warms you up inside. It’s super easy to make at home at a fraction of the cost of takeout.
A curry is only as good as the curry paste that you use. It is so worth making a trip to an Asian market or ordering online to get the good stuff. Mae Ploy is my personal favorite and is widely available here, but I’ve also heard that Thai and True is good. Steer clear of brands like Thai kitchen or premixed sauces, as their flavor is bland at best.
For the veggies, you can switch it up to include whatever you’d like, but it’s nice to include one starchy veggie like potatoes, sweet potatoes, squash, or carrots + at least one non starchy veggie like broccoli, cauliflower, green beans, mushrooms, bell pepper, etc + a whole onion to give it a good texture balance and flavor. I used tofu here but it is totally optional.
Thai green curry with green beans, sweet potato and tofu (serves 4)
1T veggie oil (coconut or avocado)
1 large yellow onion, sliced
4-6T green curry paste, preferably Mae Ploy
1 can coconut milk
1 large sweet potato, chopped into 1/2 in chunks
2c green beans, cut into bite sized pieces
1 15 ounce package organic tofu (optional), cut into 1/2 inch cubes
Thai basil for topping (optional but delicious)
Cooked rice for serving (optional)
Drizzle the oil in a large skillet and add the onions. Sauté for 2-3 minutes until the onion is soft. Add the curry paste and stir well. Fry for a minute until paste is fragrant. Add coconut milk and 1c water, stir well. Add sweet potato and cook for 6-7 minutes uncovered until sweet potato can be pierced with a fork. Add green beans, cover, and cook for 4 minutes or until all veggies are tender. Add tofu and cook for another 2 minutes until tofu is warmed through: serve over rice and top with Thai basil leaves.