Happy St. Patrick’s Day week!! It’s time to celebrate all things green! And nothing says luck of the Irish like… curry?? Ok, maybe not- but Green Thai Curry will still fill you with good fortune!
I’m not even a little bit Irish, which would be more surprising if you knew I had a very redheaded younger brother. Nonetheless, St. Patrick’s Day has never really been a thing to me. Even in my wilder days, I wasn’t into green beer and never wore a headband with bobbling shamrocks. What is with those things anyways??
While everyone else is whipping up soda bread and corned beef hash, I’ll just be over here drowning in less traditional but completely sublime curry… You might actually be surprised to learn that Irish cuisine (as well as British and many other European fares, for that matter) have historically been influenced by Indian and southeast Asian cultures. When British soldiers fought in the Crusades, they brought back unfamiliar flavors by way of the spice trade routes. BOOM. Droppin’ knowledge like it’s hot. Like, spicy hot.
Back to today’s food…
The heat of this dish will vary widely depending on the type of curry paste you use. Our local Kroger sells a solid generic version made by Thai Kitchen that I find to be very mild. Personally, I prefer to buy the authentic stuff in the can from an international grocery store because it packs a much stronger wallop and I like to have my face beat in by the heat of my food… Whichever you choose, I recommend tasting a tiny bit before using and starting with the suggested amount then adding more based on your taste buds.
I like one-pot meals like this because you can sub in whatever veggies your little heart desires. Not a broccoli lover? Throw in some greens beans instead. Got a pile of kale wilting in the back of the fridge? Toss that ish in! I imagine asparagus, peas, zucchini, okra, collard greens, or chard would all fit right in.
I’m not Irish, and neither is Green Curry, but I’ll be right here waiting for my kiss after you taste it.
A creamy, spicy, and totally green bowl of curry is the perfect way to warm up during the chilly end of winter months! Thai Green Curry to the rescue!
- 1 green pepper, sliced
- ½ yellow onion, sliced
- 3 cups chopped broccoli
- 1 jalepeño, sliced (optional)
- 2 cloves garlic, minced
- 3 Tbs. green curry paste
- 1 package extra firm tofu, drained, pressed, + cut into in bite sized pieces* (or sub 2 cups frozen shelled edamame)
- 2 cups baby spinach, packed
- 1 can coconut milk
- Salt + pepper
- Brown rice
- Lime wedges
- Heat a large pan over medium high heat. Add peppers, onions, broccoli, garlic, curry paste, and salt & pepper to taste. Sauté for 7-8 minutes, until the veggies start to soften, adding a splash of water if things start to stick.
- Add coconut milk to the pan and bring to a light simmer. Carefully place tofu (or edamame if using) in the pan, submerging it as much as possible. Cover and cook for about 5 minutes.
- Add spinach, cover the pan, and let the greens wilt. Once wilted, stir into the sauce. Enjoy over brown rice and topped with cilantro and lime.
The tofu in this recipe is only cooked in the sauce, meaning it has a rather soft and creamy texture. I love it that way, but if you prefer a more chewy or crispy texture, you can bake it first. Simply press the water out, cut into pieces, toss with cornstarch and salt & pepper, then bake for 20-25 minutes.