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Wednesday, January 31, 2007

Thai Green Curry

Thai curries usually turn out delicious even if I leave out fish paste and shrimp paste and such from my recipes. I have managed to find dried galangal and kaffir lime leaves on and off, but, even if i don't have them handy, this green curry recipe turns out quite to my liking.

Vegetables of choice, cut into chunks
½ pkt extra firm tofu, cubed
2 Tbsp canola oil
1 Tbsp brown sugar
1 14oz can coconut milk
salt to taste
2 Tbsp lime juice

for garnish:
spring onions chopped
cilantro chopped

green curry paste:
1 cup chopped cilantro
3-4 serranos or jalapenos, chopped
2 Tbsp chopped galangal or fresh ginger
5-6 cloves of garlic, chopped
2 medium shallots, chopped
¼ cup finely chopped lemongrass
1 tsp coriander powder
1 tsp cumin powder
1-2 kaffir lime leaves (optional)
1 tsp lime zest (optional)
½ tsp turmeric powder

  1. combine the curry paste ingredients in a blender or food processor and grind to a fine paste
  2. heat oil in a pan, add the green curry paste and sauté over medium heat till oil separates and the paste is aromatic and darker green
  3. add the tofu, vegetables, some salt and sauté a bit; add a little water, cover and let the vegetables cook till done, not mushy
  4. add the coconut milk, brown sugar, adjust salt to taste and simmer till flavors meld and the curry feels rich; add water to make the curry thin, if desired
  5. off heat, stir in lime juice, garnish with cilantro and spring onions; serve warm with jasmine rice, or basmati rice

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  • At 10:37 AM, Anonymous Anonymous said…

    Yummy for the tummy!


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