This time a Green Thai Curry. I actually have a slight preference for Red Thai Curry, but I had a jar of Green Thai Curry Paste which needed using, so I went for this (not that the end result is very ‘green’ as such).

Green Thai Curry

Ingredients
250g (Marinated) Tofu
2 Sweet Peppers (Red & Orange)
400g Baby Corn (Tin)
100g Frozen Peas
1 Yellow Onion
3-5 Tablespoons of Green Thai Curry Paste (one without fish sauce!)
400ml Coconut Milk
Chillies or Chili Powder to Taste (optional)

Enough for four meals. As with my Indian curries, I often make Thai curries with prepared curry paste, since I usually don’t have the required spices at hand and like to save some time. This can be challenging though, since many prepared Thai curry pastes have fish sauce in them — make sure to check the ingredients! I used a block of unmarinated, unflavoured tofu, which I chopped into small cubes and marinated in the fridge with the curry paste for a few hours. It’s advisable to do this overnight if you can, but it should be fine in a couple of hours. You could even just fry the unmarinated tofu, but it’s better if you let it marinate for a little bit. You can obviously experiment with the veggies.

Cooking
Time required: ~45min (if using previously marinated tofu)
-Chop the onion and fry on its own until golden.
-Add the tofu (with the Green Thai Curry Paste) and brown for a while.
-Chop the peppers and baby corn in the meanwhile, add to pan.
-Fry for a moment, then add coconut milk and (chopped) chillies or chili powder.
-Simmer on low heat under cover for 10-15min.

Serve with rice (I use brown whole grain rice) or noodles, and some salad if you like. You could serve this from a bowl, especially if your curry ends up being quite liquidy. Admittedly, this isn’t the most beautiful dish ever, but it’s very easy to make if you use a prepared curry paste, and certainly tasty enough!