A Thai Curry Recipe That You NEED To Try

I have tried many curry dishes in my life and I will be first to order a green curry on a menu if it’s there! It is one of those dishes that really hits the spot especially during colder months. 

While being home all this time, my hubby and I have had some time to play around with some recipes in the kitchen. He’s definitely more of the chef around here, but today I am proud to take full credit for this recipe that I’m about to share! 

This delicious Thai Green Curry recipe is probably unlike many you have tried before and it is guaranteed to shock you (in a good way). Unlike most traditional green curry recipes, this vegetarian-friendly dish was made with Almond Breeze Original Almond Beverage and not coconut milk. We were so impressed with how amazing it turned out that I had to share it on my blog! The girls always gave it a thumbs up!

For this dish, we opted for tofu and vegetables over chicken. We wanted to keep it light (but still hearty) and so glad that we did! Because we were a bit short on time, we used store-bought green curry paste, but if you want I’m sure it will be even tastier with a homemade paste as well!

I really believe the addition of Almond Breeze Original Almond Beverage is what gave this curry dish a scrumptious edge over other recipes out there. The girls devoured it on top of rice and were asking for seconds!

Here is the easy recipe, but feel free to add in your favourite choice of veggies as I don’t think you can go wrong here.

Ingredients:

1 tbsp. olive oil

1 tbsp. coconut oil

2 tbsp. green curry paste (we got mild paste so the girls could enjoy)

1 cup green onions, chopped

1 stalk of lemongrass, minced

1 red bell pepper, sliced

2 cups of eggplant, thinly sliced

1 cup of green beans

2 ½ cups Almond Breeze Original 

2 tsp. cornstarch

½ lemon, squeezed

½ tsp. salt

1 cup of extra firm tofu, thinly sliced

¼ cup cilantro

¼ cup fresh Thai basil leaves, torn

Other additions or substitutions: mushrooms, zucchini, snow peas, spinach and even tomatoes. If you want some extra heat, dice up some chilli peppers (definitely not for the faint of heart). 

Instructions:

1. Heat the olive oil over medium-high heat. Sauté the tofu with the bell pepper, green onions, lemongrass, green beans and eggplant. Allow the tofu to get slightly browned. Transfer to a large bowl and keep warm.

2. Return pan to heat. Add the green curry paste to pan along with the coconut oil. Slowly whisk in 2 cups of the Almond Breeze Original Almond Beverage until well combined. Bring to a simmer. Cook for 5 minutes and then combine remaining ½ cup of Almond Breeze Original with cornstarch; add to pan. Bring to a boil. Stir until mixture has thickened.

3. Add back the tofu and vegetables to the mixture. Add in salt and lemon. Cook, stirring, until heated throughout.

4. Finally, add the cilantro and fresh basil leaves to mixture and serve with rice.  Enjoy!

Again, I can’t tell you just how proud I am of this dish. It was our first time making Thai curry with Almond Breeze Original Almond Beverage and I know it definitely won’t be our last. Please give it a try and let me know how you like it! 

And for more recipes, check out www.almondbreeze.ca.