2025 February 08

Ingredients

• 1/2 can of Maesri Green Curry Paste
• 1 can of coconut milk
• 2 chicken boullion cubes
• a splash of soy sauce
• 1 package of frozen broccoli
• 1 yellow onion, sliced
• 1 block of extra firm tofu
• salt and pepper to taste
• 2 cloves garlic, minced
• a smattering of grated ginger

An extremely loose adaptation of this recipe using things that were in my fridge and freezer. I used half-ish a can of the green curry paste because I made a red curry once with the full can, and it was nearly nuclear. This was still spicy, but much more easily edible. The rest of the paste I froze into cubes.

Adding frozen broccoli weirdly enough changed the flavor of the sauce a lot, so I added another boullion cube and some soy sauce to try to offset the... broccoli-ness.

Either way, this made a huge batch. If I had the energy, sauteeing the broccoli (or at least seasoning it) a little or making crispy tofu would have elevated this dish a lot more.

Trying to find a better way to display images in these blogs, but this will do for now...