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!
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!