I absolutely love
Thai green curry and other vegetarian or vegan Thai curries. In this
dish there are fresh Thai flavours with fragrant thai basil, firm
tofu and fluffy light jasmine rice as the side.
For the tofu I
used my frozen tofu method. I'm not sure, if I have mentioned it here
before? Anyway it's quite simple: unpack a block of tofu, remove some
of the excess liquid without pressing it too much, freeze and defrost
before use. The freezing seems to have a pleasant influence on how
the tofu can later be fried firm on the outside and soft in the
inside. In this recipe I used very chunky tofu pieces.
Here is my vegan
Thai green curry recipe made from these beautiful ingredients:
Thai green curry paste:
1 onion
4 cloves garlic
2 large green
chillies
1 cm fresh ginger
3 kaffir lime
leaves
Juice of ½ lime
Pinch of ground
turmeric
Handful of Thai
basil
Handful of fresh
coriander
Other curry ingredients:
250 g tofu
1+1 tbsp vegetable
oil
2 carrots
2 pak choi
100 g asparagus
1 tsp palm sugar
160 ml coconut
cream
2 dried lemongrass
stalks
2 tsp vegetable
stock powder
Thai basil to
taste
Fresh coriander to
taste
Soy sauce to taste
1 cup jasmine rice
Method:
First make the
curry paste by puréeing the paste ingredients together.
Cut the tofu into
long chunky pieces and fry them in hot vegetable oil until firm.
Cut the vegetables
into long pieces and start cooking them in vegetable oil. Add the
palm sugar and the green curry paste and keep cooking for a few
minutes more.
Add the coconut
cream, lemongrass stalks, vegetable stock powder and let simmer until
the vegetables are cooked nicely. I personally prefer a bit of bite
in them.
Season with soy
sauce, Thai basil and coriander to taste. Also add some more lime if
you like.
Cook the jasmine
rice and serve it together with the curry.
This recipe will
be my own contribution to Eat Your Greens cooking challenge,
which I'm hosting this month and co-hosting with Shaheen from A2K - A Seasonal Veg Table. Don't forget to share your recipes!
Have a nice
weekend!
Your VegHog
This is one of my all time favourite recipes, though I don't use tofu much in it. Liking this.
ReplyDeleteMine too, it's very good in all kinds of combinations, but at the moment I really like it with the chunky tofu.
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