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Green curry pork, vegetables and tofu
Carrot, celery and peas are the vegetables used here because they were what I had. Feel free to substitute your preferred vegetables. Eggplant, squash, green beans and okra are great choices.
Course
Main Course
Cuisine
Asian
Prep Time
10
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
25
minutes
minutes
Servings
4
people
Author
Connie Veneracion
Ingredients
1
tablespoon
vegetable cooking oil
250
grams
ground pork
(you may substitute ground beef, chicken, veal, turkey or lamb)
1
onion
peeled and roughly chopped
2
cloves
garlic
peeled and minced
1
thumb-sized knob
ginger
peeled and chopped
fish sauce
to taste
2
heaping tablespoons
green curry paste
1
carrot
peeled and cut into half-inch cubes
2
stalks
celery
cut into half-inch slices
½
cup
coconut cream
⅓
cup
peas
(no need to thaw if frozen)
1 to 1 ½
cups
lightly fried tofu cubes
fresh Thai basil leaves
to garnish
cooked rice
to serve
Instructions
Heat the cooking oil in a wok or frying pan.
Add the ground meat, breaking up any clumps. Cook until no longer pink.
Add the onion, garlic and ginger. Season with fish sauce. Cook over high heat, stirring often, until fragrant, about two minutes.
Add the curry paste, stir well and cook for another minute.
Add the carrot cubes and celery. Stir and cook for a minute.
Pour in the coconut cream. Stir and continue cooking, uncovered, for another minute.
Add the peas. Cook for a minute longer. Taste, add more fish sauce if needed.
Add the tofu. Stir. Cook until the tofu is heated through. Because the tofu has not been seasoned, you may need to add more fish sauce at this stage.
Ladle hot rice into a bowl and spoon the curry beside or on top of the rice.
Tear the basil leaves and sprinkle over the curry and rice.