🌿Pradeep’s Green Curry with Tofu or Chicken

🌿 Pradeep's  Green Curry with Tofu or Chicken (Serves 6)

Bring Thailand’s vibrant flavors into your kitchen with this aromatic green curry. Whether you prefer plant-based tofu or tender chicken, this dish is creamy, spicy, and perfect for sharing.

🌶️ Spice & Aromatic Ingredients

• 3 thumb-size pieces galangal (or substitute with ginger)
• 9 cloves garlic
• 3 lemongrass stalks (white part only)
• 6 oz green curry paste (e.g., Maesri brand)
• 1 ½ tbsp dark soy sauce
• 1 ½ tbsp brown sugar (or palm sugar for authenticity)
• 2–3 tbsp fish sauce (or vegetable base for vegan option)
• 9 kaffir lime leaves, thinly sliced (remove central stem)
• ¼–½ cup fresh Thai basil leaves (for garnish)
• ¼ cup shredded fresh cilantro leaves (optional garnish)
• Vegetable oil (for cooking)

🥦 Protein & Vegetable Components

• ¾ lb pre-fried tofu or 1 lb boneless, skinless chicken thighs/breasts, cut into bite-sized pieces
• 2–3 red bell peppers, seeded and cut into chunks
• 3 Chinese eggplants, quartered lengthwise and cut into 2-inch strips
• ⅜ lb green beans, cut into 1-inch lengths
• 1 ½ large carrots, cut into 2-inch strips
• 9 oz mushrooms, sliced
• 3 zucchinis, cubed
• Salt, to taste

👩‍🍳 Instructions

1️⃣ Make the Aromatic Paste

Blend galangal (or ginger), garlic, and lemongrass in a food processor until smooth, adding a little vegetable oil if needed. Set aside.

2️⃣ Prep the Kaffir Lime Leaves

Remove the central stem from each leaf, then slice thinly and set aside.

3️⃣ Cook the Protein

• For tofu: Sauté pre-fried tofu cubes in vegetable oil until golden and crispy. Set aside.

• For chicken: Heat oil in a large pan over medium-high heat and sear chicken pieces until browned and cooked through. Set aside.

4️⃣ Sauté Vegetables

Sauté eggplant and mushrooms until lightly browned. Steam carrots, green beans, bell peppers, and zucchini until slightly tender but still crisp. Set aside.

5️⃣ Build the Curry Base

• Heat 1 tbsp vegetable oil in a wok or pot over medium heat.

• Add the aromatic paste and sauté for 2 minutes.

• Stir in diced onions and cook until soft and golden (about 10 minutes).

• Add green curry paste and cook for 3 minutes to release its fragrance.

6️⃣ Simmer the Curry

Pour in coconut milk and add sliced kaffir lime leaves. Bring to a gentle boil, then reduce heat and simmer for 10 minutes.

7️⃣ Season & Combine

Stir in dark soy sauce, brown sugar, and fish sauce (or vegetable base). Adjust seasoning to taste. Add tofu or chicken along with the steamed vegetables and sautéed eggplant and mushrooms. Simmer for another 3–4 minutes.

8️⃣ Finish & Garnish

Remove from heat. Stir in fresh basil and optional cilantro. Serve hot with jasmine rice or rice noodles.