The family and guest ate the dish before I could photograph it. So… here’s a pic of the ingredients.

This isn’t authentic, and it probably lacks artistry.  But it’s yummy, a foolproof weeknight staple that’s good for you.  In the winter, I use chopped carrots, and frozen peas and corn.  In summer, why not throw in some snow peas?  Whatever veggies you choose, make sure they’re firm and crunchy with a little vegetabal-y sweetness.    

Ever since the Epicurious website ranked Mekhala the #1 brand for Thai green curry paste, it’s been my go-to.  Doesn’t hurt that it’s organic, either.  But green curry is spicy, and you can absolutely use a milder yellow or red paste.  If anyone in your home is entirely spice-averse (i.e. we have a kindergartener), you can omit the curry paste while cooking.  You finish, ladle out a spices-free portion, then add the curry paste to what’s afterwards.   For her, and even for us, we’ll add splash a Big Tree Farms original coconut aminos: the sweetness from the coconut, partially transformed into a soy sauce-like liquid. It’s salty-savory-sweet, and really adds something. 

feeds 6

2 cans full-fat coconut milk2-3 Tbsp curry paste of your choice
5 cups combined chopped carrot; corn & peas2 crisp red bell peppers, diced
1 lb firm tofu, cubedcoconut aminos and/or fish sauce to taste


  1. Put the coconut milk in a pot with the 5 cups veggies and the curry paste.  Simmer until veggies are al dente.  You can add a little extra water if you like.
  2. Add the tofu and stir gently till it warms through.
  3. Serve with plenty of chopped bell pepper on top.
  4. I really like using the purple Riceberry rice with this.  It’s a hybrid Thai long-grain sticky rice that works perfectly here.  See here for more.