This amazingly fast and easy Thai Green Curry will take you to the bustling streets of central Thailand from the comfort of your home. With a spicy kick to it but then balanced by the coconut milk.
1 tin Coconut Milk, 1 cup Mushrooms (sliced), 3 cloves garlic (minced), a thumb of ginger (grated/finely diced), 1 green chilli finely diced, 1 cup mange tous (optional), 1 block of diced tofu, 1 diced onion , 1 red pepper, 2 tbsp thai green curry paste.
- In a large saucepan (or a wok) heat a tbsp of oil over a medium heat and add the onions, garlic, chilli and ginger and sauté for 4 minutes.
- To the pan add the mushrooms, tofu, pepper and a quarter of the tin of coconut milk and a tbsp of thai green curry paste. Stir it around the pan for 4 minutes
- Then add the rest of the coconut milk and curry paste. Let the mixture simmer for 8 minutes stirring it every minute.
- Now everything is done you can enjoy. Serve with rice and a sprig of coriander
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