Thailand: Green Curry

Prepare the vegetables and tofu

1. Chop and prepare all the vegetables; peel and chop the carrots, chop the baby corn, top and tail the green beans, quarter the mushrooms, cut the eggplant into the cubes. Set aside.

2. Cut the tofu into 2 cm cubes. Set aside. 

Making the curry sauce

1. Heat a pan on the cooktop. When hot, add a teaspoon of coconut milk. Stir until it is runny (any brand of coconut milk is fine).

2. Add green curry paste to the coconut milk (1-2 teaspoons). Depending on how spicy you like your curry, add more or less curry. Keep stirring. Any brand of green curry paste is fine.

3. When all mixed in, add more coconut milk. This will be the sauce of the curry.

Adding vegetables and tofu

1. When the sauce is mixed and runny, add the vegetables. Keep stirring.

2. After a few minutes, add the tofu. Cook for around 15 minutes, stirring occasionally.

Rice or spaghetti

1. Cook either the rice or spaghetti in some boiling water. Follow the directions for cooking that are written on the packet.

Ready to serve

1. Place the rice or spaghetti on a plate. Add some curry. It is now ready to eat.

This recipe can be changed to use any vegetables. The vegetables used in the recipe are a guide. You can also use any meat or fish instead of tofu.