This thai curry recipe is gonna leave your guest green with envy over your culinary skills! So easy to make, you can then share my recipe their envy to rest.

Delectably creamy and spicy, and so so fragrant from the lemongrass and Thai basil, you’ll be licking your plate clean! Let’s get to cooking!

Prep time: 15 minutes

Cook time: 15-20 minutes

Serves: 3-4

Ingredients:

• 1 can of Maesri green curry paste

• 1 can of coconut milk (400g)

• 1 cup chicken or veggies stock

• 1 packet of tofu - drained and cubed

• 5-6 Thai eggplants quartered

• 4 inch lemongrass stalk halved and smashed or 1 tbsp of lemongrass paste

• Fresh Thai basil or regular basil

Ok YES, I use canned paste! Because why reinvent the wheel no? Also, I did promise simple recipes. hehe. 💅🏽

I have used many a brand and Maesri is my absolute favorite Thai curry brand. So let’s get to how I make a mean green curry.

Recipe:

Preparing the tofu

How many of you have had tofu completely stuck to the pan and the tofu ripped off and become a chunky mess? 🙋🏽‍♂️

Your solution is simple, and you can thank the Chinese. Simply dust the tofu cubes in a miox of some corn flour or flour, salt and pepper. NOW fry it; you’ll get that perfect crispy outside and a moist and steamy inside. You can fry it two ways. You can deep fry or pan fry the tofu to a light golden brown at medium-high. I prefer to deep fry it, easier, even, and faster.

Preparing the curry base

Heat 2 tablespoons of cooking oil in a wok or a deep pan until it starts to smoke. Add your curry paste and cook the spices in it, stirring constantly, for a minute. Throw in the Thai eggplant and stir fry for another 2 minutes. Make sure you are constantly stirring/tossing so you don’t burn the paste.

Set the heat to medium medium, pour in the stock, coconut milk, and lemongrass, cover and bring to boil. Depending on the consistency you like for the curry, reduce the sauce by cooking it for a longer time on medium low for a thick sauce, or add some water. Eggplant also cooks pretty fast, but you can taste it now and see if it’s cooked.

Once you reach the right consistency, add the tofu and simmer the sauce on low for another 3-4 minutes before taking it off the heat. Garnish with coarsely chopped Thai basil. You’re done!

You don’t need extra salt for this recipe if you use stock, there’s already salt in the paste.

And this is how you zhuzh it up! I hope you enjoy this delicious spicy af curry and think of me when you’re on the toilet in the morning.

Have a great meal! 😘