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Thai Cooking in a Sufi's Kitchen
by Alima Ravadi Quinn

My favorite of all curries. In Thailand, we use baby Thai eggplant for this dish. Bamboo shoot strips are a good substitute. It is also a favorite among vegetarians. The green curry truly enhances both the presentation and the flavor of the vegetables in this dish.
4 servings



    • 12 pound fresh firm tofu or fried tofu
    • 1 can (13.5 oz.) coconut milk (unsweetened)
    • 1 can (8 oz.) bamboo shoot strips or 1 cup cut-up vegetables of of your choice
    • 2 tablespoons green curry paste
    • 2 tablespoons vegetable oil
    • 4 fresh kaffir lime leaves
    • 2 teaspoons sugar
    • 2 tablespoons fish sauce
    • 1/2 cup fresh Thai basil leaves
    • 1/2 cup sliced green bell pepper
    • 2 fresh chili peppers (optional)


1. Saute curry paste in oil over low heat until it becomes aromatic. (High heat will burn the curry paste.)

2. Spoon the thick and creamy part of the coconut milk from the can. Add to the curry. Increase the heat. Stir and mix well. Cook until the coconut cream blends well with the curry.

3. Add kaffir lime leaves, bamboo shoots, and the rest of the coconut milk. Stir and cook until the mixture comes to a boil.

4. Add tofu, green pepper, and Thai basil leaves. Cook to a boil again. Add fish sauce and sugar to your taste. If you want extra spicy, add the fresh chili pepper 1 minute before removing the curry from the heat.

5. Serve with steamed rice.



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