i’ve been eagerly anticipating the day when i would finally push myself to buy the ingredients needed to make thai green curry & fresh spring rolls. not sure what’s been keeping me…but eating delicious thai food with my mom a few weeks ago and seeing how much kevin enjoyed my leftovers told me that it was time!
the thai curry was okay…it smelled amazing but it didn’t taste super rich and decadent like it does at restaurants. i’m guessing it’s because i used some light coconut milk (to try and make a little healthier), but it was at the cost of taste. we added a bit of milk and heavy cream after cooking, which helped quiet a bit, but i’m determined to try again, and this time using coconut cream (which is even thicker and richer than regular coconut milk:) hehehe)
after looking at a bunch of different recipes online, here’s what i came up with!
Ingredients:
- 1 14 oz can of coconut milk
- 1 14 oz can of light coconut milk
- 1 cup of water
- 1 4 oz can of green curry paste
- firm tofu (cubed and pan fried)
- sliced bamboo shoots
- red bell pepper, sliced thinly
- zuchinni, cut into chunks
- chinese eggplant, cut into chunks
- zest of 2 limes
- fish sauce, to taste
- sugar, to taste
Directions:
- Open the can of coconut milk and scoop the top thicker cream part into a pan. Heat this cream over medium heat until the oil just starts to separate from the milk. Then add the curry paste and saute with the cream until it becomes fragrant.
- Then add the rest of the coconut milk and water and bring to a boil. Let cook until the consistency of the curry is what you prefer.
- Add the cut vegetables and cook until just done, but still firm. Add the tofu and lime zest. Adjust seasonings with fish sauce and sugar to taste.
- Garnish with basil and serve with jasmine rice.
- Enjoy!
for our spring rolls, we used shrimp, mint, greens from a mixed spring salad, asian chives, vermicelli rice noodles, and cucumbers. the cucumbers added a reeeeally nice crunch! fresh spring rolls are great because you can put whatever you want in there (ie: bean sprouts, chicken, bell peppers, fruit, tofu, etc.) we wanted to stick to classic vietnamese spring rolls, though, hence our choice of ingredients. and they tasted amazingly delicious and fresh!
here’s a great photo tutorial on how to roll fresh spring rolls.
happy Friday everyone!
alice in cook-ING land 
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