Just a can of green curry paste, coconut milk, and veggies: squash (garden is in full squash mode), onion, and mushrooms. Crispy baked tofu coated with nooch and garlic powder. Not pictured: rice and fresh herbs.
Thai curry is such an easy and delicious way to consume massive amounts of veggies that are piling up on your counter. Saute everything individually, including the curry paste. Then dump it all together, add coconut milk, and you’re done!
This looks absolutely amazing! Gonna make this this weekend!
Do you know what Thai restaurants usually use when I ask for it to be insanely spicy?
Prik bon aka Thai chilli flakes. They're usually dried bird's eye chillis if I remember right - I love these chillis fresh, too, if you can get them.
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I’ve found the can of paste is usually enough if I use the whole can for one can of coconut milk.
If I’m making it for guests, I start with half the can of paste per can of coconut milk. I like it spicier than most my guests.
Nice! My partner and I like our curry FACE-MELTINGLY HOT so we’re gonna try that and adding in some Bird’s Eye Chilis!