I tried this recipe knowing that green curry is, for me, the hottest curry there is. But I really wanted to try the tofu puffs mentioned in the recipe. As a result, I am now a fan of the tofu puff and, depending on the recipe, rely on the puff for many of my tofu needs! Found easily in larger Asian supermarkets.
That said, this dish was too hot for me to eat. I recommend cutting the amount of green curry paste by at least half.
Thai Green Curry (Gaeng Keow Wan)
4 T green curry paste
1 13.5 oz can coconut milk
1/2 c water
2 c napa cabbage or Chinese cabbage, shredded
1 red bell pepper, julienned
1 carrot, cut into matchsticks
1 c straw mushrooms
1/2 c canned baby corn (I omitted)
1 c tofu puffs (or firm tofu cubes that have been fried)
1/4 - 1/2 c Thai basil leaves
Heat a large wok and place the green curry paste, coconut milk and water in it. Bring to a boil while stirring. Reduce heat and simmer for about 5 minutes.
Add all other ingredients, except Thai basil, and boil gently for about 4 minutes or till the cabbage has wilted and the vegetables are cooked but not mushy. Turn off heat.
(If the green curry is too spicy for you, add more coconut milk). Sprinkle chopped Thai basil on top. Serve with jasmine rice.