{"id":2119,"date":"2019-11-12T12:39:29","date_gmt":"2019-11-12T10:39:29","guid":{"rendered":"https:\/\/thehappylentils.com\/?p=2119"},"modified":"2026-03-04T22:00:52","modified_gmt":"2026-03-04T20:00:52","slug":"green-curry-with-charred-tofu-green-vegetables-and-coconut-cream","status":"publish","type":"post","link":"https:\/\/thehappylentils.com\/en\/green-curry-with-charred-tofu-green-vegetables-and-coconut-cream\/","title":{"rendered":"Green Curry with Charred Tofu, Green Vegetables and Coconut Cream"},"content":{"rendered":"
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I came to India for the first time almost 20 years ago. It took me less than two hours to decide that it was a huge mistake and to book a plane ticket (!) for the next day to Nepal. Something about the hustle and bustle of Delhi couldn’t connect with me at the beginning, It was almost frightening. After a month in Nepal, I came back to India, and this time I fell in love, and stayed. I stayed a little over six months to be exact. I returned to India twice more since then.<\/p>\n\n\n

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India is like nothing I’ve known before It is colorful and monotonous, noisy and quiet, green and yellow, India is so huge, so different, and for me, it allowed me to be who I wanted to be. There was no other place (or time) where I was so free and self-centered, and probably never will be.<\/p>\n\n\n

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I wish I could tell about all the amazing flavors of the Indian cuisine and how I would watch Indian men and women cook all kinds of things at dahbas along the way, but the truth is that I don’t have much of such stories. Maybe because the experience I was in was different, but too many times I just found myself eating some omelette sandwich, and at that time, for me, the Indian cuisine was limited to only a few dishes.<\/p>\n\n\n

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It was only when I came back home that I fell in love with Indian food in particular and asian food in general. It started out from missing that time and place, but of course it continued because of the excellent cuisine. Obviously there are million types of asian cuisines, even only in India, but for me there is a thread that connects between all of them, spices and herbs that appear again and again and characterize these dishes in taste, smell and appearance. And above all, as always, this wonderful thing called food is much more than just a collection of flavors, it can, in a second, awake and ignite experiences, remind us of places and smells, and almost take us to a completely different time and location than we are at.<\/p>\n\n\n

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This particular curry is more Thai curry than Indian one, just saying. I built this curry from scratch, and although there are so many store-bought curry pastes, and even pretty good ones, it’s fun to sometimes make your own curry and to be able to control exactly the flavors in it, not to mention it’s really super easy \ud83d\ude42<\/p>\n\n\n

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Green Curry with Charred Tofu, Green Vegetables and Coconut Cream<\/h2>\n
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Prep Time <\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time <\/span>30 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time <\/span>45 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Servings: <\/span>4<\/span><\/div><\/div>\n
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Ingredients:
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