Just a can of green curry paste, coconut milk, and veggies: squash (garden is in full squash mode), onion, and mushrooms. Crispy baked tofu coated with nooch and garlic powder. Not pictured: rice and fresh herbs.
Thai curry is such an easy and delicious way to consume massive amounts of veggies that are piling up on your counter. Saute everything individually, including the curry paste. Then dump it all together, add coconut milk, and you’re done!
Looks amazing! This post has reminded me that it’s been too long since I last ate Thai green curry, I know what I’m making this weekend now!
Do it! It’s so easy. And squash is so plentiful right now.
This looks absolutely amazing! Gonna make this this weekend!
Do you know what Thai restaurants usually use when I ask for it to be insanely spicy?
I believe bird’s eye chilies are common in Thai dishes.
Lovely, I’ll check those out!
I’ve found the can of paste is usually enough if I use the whole can for one can of coconut milk.
If I’m making it for guests, I start with half the can of paste per can of coconut milk. I like it spicier than most my guests.
Nice! My partner and I like our curry FACE-MELTINGLY HOT so we’re gonna try that and adding in some Bird’s Eye Chilis!
I love adding fresh dill (“Laotian coriander”) to curry. Sounded weird to me at first, but I think it’s a fantastic addition.
Weird! I love it. I’ll give it a go next time. I’ve got some dill in the garden, so it’s an easy adjustment. I used Thai basil and cilantro in this one. Got both growing this year. Seems like herbs and squash is all I can get to grow around here!
