All recipes / Thai Inspired Green Coconut Curry

Thai Inspired Green Coconut Curry

This Thai Inspired Green Coconut Curry will elevate your weeknight dinner with simple and fresh ingredients.

Prep Time: 10 minutes

Cook Time: 60 minutes

Servings: 4

Comfort Food Dinner Lunch Meant to be Shared Plant Milks Quick & Easy

Ingredients

1 tablespoon lemongrass, thinly sliced
4 tablespoons Califia Farms Go Coconuts Coconutmilk
13.5 fluid ounce canned coconut milk
7 Compari tomatoes (any others works too)
1 bell pepper, chopped in bite size pieces
1⁄2 block tofu, cubed
4 Kaffir lime leaves
2 cups vegetable broth
1 tablespoons soy sauce
1 teaspoon palm sugar or maple syrup
3 tablespoons green curry paste (adjust with more if needed)
Salt to taste

For the curry paste (if making at home):
5 Thai chili
6 garlic cloves
8 jalapenos

4 shallot
1 thumb galangal
1 teaspoon coriander
1/4 teaspoon white pepper
1⁄2 tablespoon lemongrass
1 cup cilantro with stems
1/4 teaspoon salt

Top with: Thai basil, cilantro, chili oil, lime wedges

Directions

To make your curry paste (optional), preheat the oven to 400ºF.

Roast your Thai chili, garlic, jalapeño, shallot and galangal for about 1 hour until charred and toasted.

Place in a food processor with galangal, white pepper, coriander, lemongrass, cilantro, and salt. Set aside.

In a deep pot or dutch oven, add your Califia Farms Go Coconuts Coconutmilk and vegetable broth.

Begin by adding the rest of your ingredients: lemongrass, tomatoes, bell pepper, tofu, Kaffir lime leaves, soy sauce, palm sugar, and your green curry paste.

For extra flavor and creaminess, add your Coconutmilk and salt to taste.

Let it come to a simmer until the vegetables are cooked but still have texture and crunch (about 15-20 minutes).

Serve and top with Thai basil, cilantro, chili oil, and lime wedges.