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Thai Green Curry
My vegetarian take on this classic dish with tofu and lots of veg
Ingredients
| 500 g | firm tofu, cubed |
| 1 medium | courgette, cut into small chunks |
| 1 | green bell pepper, cut into strips |
| 1 large can(s) | bamboo shoots |
| 2 small | carrots, cut in fine strips |
| some | baby corn cobs |
| handful | broad beans |
| handful | soya beans |
| some | spring onions, sliced |
| handful | cut green beans |
| 3 | kaffir lime leaves |
| some | sweet Thai-basil |
| 2 | green chilis, deseeded and chopped |
| 3 tbsp | oil (peanut oil) |
| 2 tbsp | green curry paste |
| 1 tbsp | soy sauce |
| 1 small | piece of ginger, grated |
| 2 large can(s) | coconut milk |
| Thai fragrant rice or noodles to serve |
Method
Preparation time: ca. 10 min / Grade of difficulty: easy / Calories per portion: n/a
Heat a tbsp of oil in a high frying pan or wok and fry the tofu until slightly browned. Remove from the pan and set aside until later. Heat another two tablespoons of the oil and add the courgette, green pepper, carrots and chopped green chilli.
Fry for a minute or two and add the two tablespoons of green curry paste. Fry for a bit longer and make sure you coat all the vegetables with the paste using a wooden spoon or a spatula.
Now add the coconut milk, corn, beans, bamboo shoots, broad and soya beans (I use frozen ones), the soy sauce and some freshly grated ginger for taste. Also add the Kaffir lime leaves and let it all simmer for about ten minutes or until the vegetables are cooked.
Unlike chicken, tofu does not need to be cooked all the way through, therefore I always add it at the end as it keeps it's crispy coat from the frying earlier. So just add the tofu a few minutes before taking the heat down, add the sweet basil and spring onions, remove the Kaffir lime leaves and serve with Thai fragrant rice or egg noodles.
Fry for a minute or two and add the two tablespoons of green curry paste. Fry for a bit longer and make sure you coat all the vegetables with the paste using a wooden spoon or a spatula.
Now add the coconut milk, corn, beans, bamboo shoots, broad and soya beans (I use frozen ones), the soy sauce and some freshly grated ginger for taste. Also add the Kaffir lime leaves and let it all simmer for about ten minutes or until the vegetables are cooked.
Unlike chicken, tofu does not need to be cooked all the way through, therefore I always add it at the end as it keeps it's crispy coat from the frying earlier. So just add the tofu a few minutes before taking the heat down, add the sweet basil and spring onions, remove the Kaffir lime leaves and serve with Thai fragrant rice or egg noodles.
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Comments by other users
A word of caution to vegetarian cooks who, like me think this looks and sounds delicious. Thai green curry paste generally contains ground shrimp and/or fish sauce, so if you don't want to compromise your vegetarian lifestyle it would be necessary to substitute something in place of that ingredient. I intend to experiment a little and see what I can come up with as this does sound like a very interesting recipe!
Helpful comment:
I am sorry if the veggie tag for the recipe is misleading. I am not a vegetarian myself and not always aware of the hidden non veggie ingredients. I am sure you can get hold of a vegetarian green curry paste from a health food store or Holland & Barratt!? There's also one by 'BlueDragon' that is vegetarian.Or you could try and make your own. There was a link I found that seemed helpful
http://www.wikihow.com/Make-Vegetarian-Green-Curry-Paste
Dominique
Thanks Dominique. I am going to try to make my own for starters and will also look out for the BlueDragon one.
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20callenderslady
28/03/2010 22:20 o'clock