Thai Green Curry
We have a little over a month left in our CSA for the year and I'm hoping to start receiving some fall favorites in my basket. Fall is by far my favorite season and I love all of the ingredients that go along with fall cooking. This thai green curry uses several ingredients from our end of summer CSA -- zucchini, pak choi, and garlic. But curry is the perfect way to use any hearty vegetables so any other peppers, summer squash, or bok choy that you have on hand would be a nice addition as well. Our green curry paste was not nearly as spicy as I would have wanted so I wish we had incorporated some serranos or another spicy pepper into this dish for a little kick.
Recipe slightly adapted from Choosing Chia.
-1 block tofu, pressed and cut into 1 inch cubes
-1 tablespoon vegetable oil
-1 medium onion, chopped
-2 garlic cloves, minced
-1 zucchini, quartered and chopped
-1 bunch pak choi, sliced
-1 small red pepper, diced
-2 tablespoons green curry paste
-1 can coconut milk
-2 tablespoons soy sauce
-A squeeze of lime juice
-Fresh herbs for serving
-Brown rice for serving
Add the vegetable oil to a wok over medium-high heat. Toss the tofu in the wok with a dash of salt and cook for 12-15 minutes, stirring frequently to brown evenly on all sides. Remove the tofu from the wok and set aside.
In the same wok, add a touch more oil if needed, then add onion and garlic and cook for 2-3 minutes. Add zucchini, red pepper, and pak choi, cooking for 5 minutes more. Finally, add green curry paste, coconut milk, soy sauce and lime juice, stir well and bring to a low simmer.
Serve with chopped parsley and fresh basil leaves, over rice. Garnish with thai chili.