Montreal in the summer is full of things to do.

Vegetarian Thai Green Curry // Warm Vanilla Sugar

This past weekend P- and I went to the Montreal Jazz Festival (twice), the farmers market, out for patio beers, and the Korean Film Festival. It was a jam packed weekend, and a totally memorable one.

Vegetarian Thai Green Curry // Warm Vanilla Sugar

Despite the heat, we were busy at the stove as well. We made some salted caramel sauce for ice cream, curry, and a bunch of egg salad for future sandwiches.

Every time I make curry, I always think that I need to make it more, whatever the colour – red, yellow, or green. This curry turned out splendidly thanks to Cookie and Kate’s recipe. It is a simple recipe served with steamed, seasonal vegetables and tofu.

Vegetarian Thai Green Curry // Warm Vanilla Sugar

To make this, cook your rice (I made brown rice).

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Heat a 10-inch skillet with deep sides over medium-low heat. Once it’s hot, add a drizzle of oil. Sweat the onion, ginger, and garlic with a sprinkle of salt for about 7 minutes, or until the onion darkens. Raise the heat to medium and add the curry paste and chilies, stirring for a couple of minutes.

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Pour the coconut milk into the pan. Add the water, sugar and chopped tofu and cook until the tofu is warmed through and the liquid has reduced to your desired consistency. Remove from heat and season with rice vinegar and soy sauce, to taste.

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Steam the vegetables until tender, using your preferred method.

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Serve rice, curry, and vegetables onto each serving dish and garnish with extra cilantro, if desired.

Vegetarian Thai Green Curry // Warm Vanilla Sugar

Hope everyone is having a lovely week!

Vegetarian Thai Green Curry

Serving Size: 2

Ingredients

  • 1 cup brown rice, cooked
  • 1 tbsp olive oil
  • 1 white onion, diced
  • 1-inch nub of ginger, finely chopped
  • 2 cloves garlic, finely chopped
  • pinch of salt
  • 2 tbsp Thai green curry paste
  • 3 Thai chiles, chopped
  • 1 can light coconut milk
  • 1/2 cup water
  • 2 tbsp turbinado (raw) sugar or brown sugar
  • 1 package of extra-firm tofu
  • 1 tsp rice vinegar
  • 1 tsp fish sauce
  • 2 tsp soy sauce (or tamari)
  • 2 cups seasonal vegetables, chopped (like broccoli, asparagus, and bell peppers)
  • handful of cilantro, chopped (optional)

Instructions

  1. Cook the rice according to package directions.
  2. While the rice is cooking, drain the tofu and squeeze it gently to release some of the water. To do this I usually press it between paper towel and make sure to get as much water out as possible. Slice the tofu into little squares or rectangles (essentially whatever size you like).
  3. Heat a 10-inch skillet with deep sides over medium-low heat. Once it’s hot, add a drizzle of oil. Sweat the onion, ginger and garlic with a sprinkle of salt for about 7 minutes, or until the onion darkens. Raise the heat to medium and add the curry paste and chilies, stirring often for a couple of minutes.
  4. Pour the coconut milk into the pan. Add the water, sugar and chopped tofu and cook until the tofu is warmed through and the liquid has reduced to your desired consistency. Remove from heat and season with rice vinegar and soy sauce, to taste.
  5. Steam the vegetables until tender, using your preferred method.
  6. Serve rice, curry, and vegetables onto each plate and garnish with extra cilantro, if desired.

Notes

Recipe adapted from Cookie and Kate

http://warmvanillasugar.com/2013/07/09/vegetarian-thai-green-curry/

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18 Responses to Vegetarian Thai Green Curry

  1. A Thai restaurant recently opened (the first time in my life I’ve lived near a Thai restaurant!) so I’ve been going a little crazy on the take out lately. I appreciate the recipe so I can maybe force myself to make it at home 🙂

  2. Carmen says:

    That looks lovely! 🙂

  3. Nessa says:

    Love the pictures! Where did you find that bowl?

  4. These flavors sound so inviting!!! Thai dishes are absolutely delicious!!!

  5. Sues says:

    I never make curry and think I need to start doing it! This makes the perfect dinner or bring-to-work lunch!

  6. Love this healthy green curry, Katrina! It looks scrumptious!

  7. Hannah says:

    Yum, this looks so delicious. I adore green curry and this looks like a perfect light one 🙂

  8. This looks so yummy and healthy!!

  9. Amazing looking curry! It’s ironic to read your post as I have had Montreal on my mind for the past several days. Clearly, a sign that I need to make this!! Thanks for the great post.

  10. Mmm…vegetables in a coconut curry sauce, now that’s my kind of meal!

  11. I am such a sucker for all things Thai curry. This one looks incredible. Have you ever dipped fries into a Thai curry sauce? It’s totally amazing too.

  12. Joanne says:

    I can’t ever get enough of curry either but never feel like I make it enough! This recipe, for instance, has been bookmarked for way too long! Time to change that.

  13. Tanya says:

    Made this last night and it was delicious. The spiciness level was perfect, but easily kicked up a notch with some Sriracha.

  14. I have two blocks of tofu in my fridge and I cannot wait to make this beautiful dish for dinner tonight! Thank you!

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