Way back when, I used to make this with chicken. Once we became veg I started subbing the chicken with tofu. Unfortunately, I haven't found a suitable substitute for the fish sauce, so while chicken has been replaced by tofu, my Thai curry still isn't quite vegetarian. I almost didn't even blog about it, but I figured, what's the harm, this blog is about my adventures in vegetarianism, and using fish sauce is just a little bump along the way.
Tonight I served the curry over cilantro lime rice, which you will find the recipe for on my post from Friday night. The recipe for the curry follows:
Almost Vegetarian Thai Green Curry
2 Tbs extra virgin olive oil
1 package extra firm tofu, pressed and cut into cubes
1/2 medium onion, sliced
1 Tbs Thai Green Curry Paste
1 can coconut milk
1 Tbs Thai Fish Sauce
2 Tbs Brown sugar
juice of 1/2 a lime
1 cup frozen peas
chopped cilantro to garnish
In a deep skillet, heat EVOO over medium high heat. Cook tofu until browned on all sides. Add in onion and saute until soft. Add curry paste and smash around bottom of skillet, allowing to heat and release flavor. Add coconut milk, fish sauce, and brown sugar, and lime juice, and stir to combine. Bring to a boil, then reduce heat to simmer for about 5 minutes. Add in frozen peas and heat through. Serve over rice and garnish with cilantro.