Thai Green Curry

Thai green curry is a dish I used to make all of the time, and I can't believe that since I started this blog in October I haven't made it once. Seriously, we used to eat this about once a week, and I haven't made it in over 4 months. I guess this blog is serving it's purpose of helping me become more creative in my menu planning.

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 Unfortunately, I haven't found a suitable substitute for the fish sauce, so while chicken has been replaced by tofu, my Thai curry still isn't quite vegetarian.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.