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.
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.