A little while ago now I was browsing around on Urbanspoon at the top rated Toronto restaurants for under $10. This restaurant came up called Salad King–a funny name for a restaurant that only serves two salads, but my god, it is so good. It also got me addicted to thai curry.
Since Salad King is downtown and I’m not always up for travelling an hour for food, I decided to try making my own. It’s super easy to make, is flexible in what ingredients you use and tastes like a restaurant-ordered meal.
Serve this up with some steamed rice and you’re set.
- 1 tbsp. vegetable oil
- 3 tbsp. green curry paste (I used Thai Kitchen)
- 3 tbsp. fresh ginger, minced
- 3/4 tsp. salt
- 1 14 oz. can coconut milk
- 1 350 g package of firm tofu, pat very dry and cut into triangles
- 1/2 cup vegetable broth
- 1 cup water chestnuts, halved
- 1/2 cup bamboo shoots, sliced
- 1/4 cup fresh coriander, chopped
- 1 tbsp. lime juice
In a medium-sized saucepan, heat oil over medium heat. Fry curry paste, ginger and 1/4 tsp. of the salt, stirring for 2 minutes until lots of aromas are coming out.
Stir in the coconut milk and broth; bring to a boil. If the coconut milk looks a little stiff, it will loosen once it is heated up so don’t try to water it down.
Add tofu, water chestnuts, and bamboo shoots along with remaining salt. Reduce the heat and let simmer, covered and stirring occasionally, for about 5 minutes.
Add coriander and lime juice, and let simmer for another minute. Serve hot and eat up!
Useful Tip: Sometimes depending on the coconut milk used or cooking techniques, a layer of oil can form on top of the curry. You can either put the curry in the fridge so when it cools it will be easier to scrape, or just absorb it with paper towels. I have heard that a way to avoid that is to cook the “harder” cream in the coconut can first, and then add the milk, but I’ve never had a problem.