how should i cook the vegetables for my thai green curry?
I have this foil pouch with green curry in it. its already got all the curry ingedients all ready to go – coconut milk, curry paste, peppers, all that stuff…
but i have a bunch of vegetables and tofu i’m going to put into the curry. should i stir fry those vegetables and tofu BEFORE i add the curry? or should I just cook them IN the curry by heating the curry?
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2 comments a “how should i cook the vegetables for my thai green curry?”
ooo my fav.
saute the chicken until its golden brown then add the green curry paste and saute for a min or 2.
Add in u coconut milk and let it simmer.
then add ur RAW veg, itl cook in the sauce.
if you cook it before that it will turn mushy in the coconut milk
I am a former chef and make this quite often myself, I have made my own cury pastes, but the packet and canned one are just as good, I would say “Yes” to briefly stir frying the veg, start with the onions, garlic and ginger, cook them for 1-2 minutes and the add the others, first with the hard veg like potatos or Thai eggplant, then soft ones, reg eggplant, zuccihini, mushrooms, tomatos, beans and greens like spinach are nice, with the tofu add it after you have put in the liquids, add the packet of curry paste stir it around and the add the coconut milk, stock/water and seasonings, for a spicey version add a chili or 2 in the first bit.
Simmer ot for 15-20 minute or as per the directions on the package, if you like a thicker one cook it longer or add a bit of cornstarch and water like a regular stir fry to tighten up the sauce, top up the seasoning with a bit more salt, pepper to taste and sugar if it is a bit sour, even a bit of lime juice is a nice finish.
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