Thai green curry with vegetables and tofu, from FatFree Vegan Kitchen

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I'm Lydia Walshin, a longtime food writer who lives and cooks in a real log house. If I could, I'd eat Chinese noodles, grapes, ice cream and soup every day.

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October 28, 2012

Thai green curry with vegetables and tofu, from FatFree Vegan Kitchen

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Have you ever made Thai green curry paste from scratch? I'm embarrassed to admit that I have not, but this recipe for fragrant, spicy Thai green curry with vegetables and tofu starts with instructions for how to make your own curry paste, and now I'm inspired. Susan of FatFree Vegan Kitchen gently encourages all of us to make green curry paste from scratch, but she also says that you can, and should, use store-bought curry paste if that's what you've got. I think any combination of green vegetables would taste great in this curry, which is perfect for Meatless Monday.

Get the recipe for FatFree Vegan Kitchen's Thai green curry with vegetables and tofu.

More on Soup Chick:
Chilled green curry coconut asparagus soup
Thai chicken red curry coconut soup

Posted by Lydia (The Perfect Pantry) at 12:04:00 AM in Budget-friendly, Meatless Monday, Vegetarian/vegan stews

Comments

Posted by: Kalyn | October 28, 2012 at 06:16 PM

Love the sound of this, and I've never made my own curry paste either.

Posted by: Lydia (Soup Chick) | October 28, 2012 at 06:50 PM

Kalyn, now I'm inspired to try making my own curry paste! I always have good green curry paste from the market in my pantry, but making my own would be fun.

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