UPDATE PEOPLE – I have been fortunate enough to get a NEW job! Yes, I’ve left Condé Nast and am now at Twitter! I’m super excited and think this is definitely a natural fit for me, cause DUH social media is my THANG. But this post isn’t about my new job, it’s about THAI FOOD. I had a week off before starting at Twitter and I spent it with my familia in Miami! My middle sister just had a baby so I went there to be completely useless :). But where I AM useful is in the kitchen! I cooked a bunch while I was out there and one of the nights I made a Thai dinner. I made a simple Spicy “Pad Thai” Noodle Dish, Light Thai Green Curry, and my mom made Coconut Sticky Rice! For the Thai Green Curry I combined light coconut milk with nut milk to make a healthier green curry, so we can eat more and stuff our faces in delight :).

Thai Green Curry (Light): 

• 2 cans light coconut milk – shaken well
• 2-3 cups nut milk – I used Silk Protein Nut Milk
• 1 4oz jar Thai Green Curry Paste – I used Thai Kitchen
  
• 1 tbsp dried Thai basil leaves
• handful of cilantro stem bottoms
• half lemongrass stem
• 1 medium white/red onion – finely diced
• 1 tbsp dried Thai birds eye chilies – crushed
• 4 cloves garlic – minced
• 2 inch piece (roughly fresh ginger – finely minced
• 1 stick lemon grass – finely sliced (optional)
• mixture of diced vegetables: I used 2 zucchinis, 2 carrots, 1/2 head cauliflower, 1 long japanese eggplant, 2 green bell peppers – dice them all roughly the same shape/size
• 1 block tofu – all the moisture pressed out and diced into small cubes
• 2 tbsp cane sugar
• salt
• freshly ground black pepper
• 2-3 scallion stalks – sliced for garnishing
• handful cilantro tops – washed, for garnishing
• vegetable oil

1. Place the milks in a medium pot with the dried basil, half lemongrass stem and cilantro stem bottoms. Stir and place over medium flame. Bring to a boil, and reduce all the way to low and allow to slowly simmer.

2. Meanwhile, place a large heavy bottom pot over medium-high flame. Pour in vegetable oil to coat the bottom. Once hot, add in the onion, ginger, garlic, lemongrass, and chilies. Saute for a few minutes until fragrant and onions become translucent. Add in the curry paste and cook for a 2-3 minutes until curry paste heats through and becomes fragrant.

3. Add in all of the vegetables. Cook the veggies – stirring often making sure they’re all getting coated with the curry paste mixture. At this point you’ll do your first round of salt and pepper seasoning. Cook for a good 10-15 minutes until veggies are about halfway soft. Taste for salt.

4. At this point take the slowly simmering coconut milk mixture and strain it into the vegetable mixture through a fine mesh strainer, so to remove the basil leaves, lemongrass and cilantro stems. Stir and taste for salt – add accordingly. Place a lid on and reduce heat to medium-low and cook until vegetables become more soft. After about 5-7 minutes with the lid on, remove the lid, and add in the tofu and sugar, stir. Place the lid back on and cook about 5-7 minutes. Taste for seasoning – adjust salt and sugar accordingly and vegetables should be fork tender, NOT mushy. Once they’re cooked to perfection remove from heat and top with scallions and cilantro bunch. Serve over rice!