Show of hands: who drank too much Guinness last night? Not me. I took it easy with Cookie and ate some green curry for dinner. Maybe I was sampling from the wrong region, but it seemed festive enough. I’ve been on a vegetable-packed coconut curry kick lately—they’re just the perfect transition food for this time of year.
This curry is based on my old Thai green curry recipe. I loved the base recipe for that dish (I learned how to make it at a fun cooking class), but I was never quite satisfied by my choice of mix-ins. So here we are, three years later, with an improved and extra-green version. This time, I opted for asparagus (snow peas would also work), carrots and wilted spinach.
I skipped the tofu altogether and found the dish to be plenty hearty without it. If you want to add tofu, though, I’d suggest baking it first and adding it with the coconut milk. I served my curry over rice (again), but I bet quinoa would be an interesting alternative. Let me know how you like it!