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.
Ingredients
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
Preparation:
- combine the curry paste ingredients in a blender or food processor and grind to a fine paste
- 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
- add the tofu, vegetables, some salt and sauté a bit; add a little water, cover and let the vegetables cook till done, not mushy
- 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
- off heat, stir in lime juice, garnish with cilantro and spring onions; serve warm with jasmine rice, or basmati rice
Labels: asian, green curry, thai, tofu
1 Comments:
At 10:37 AM, Anonymous said…
Yummy for the tummy!
Post a Comment
<< Home