I recently ate a golden curry at a local Thai restaurant, and instantly fell in love with the dish. It was so good, containing different veggies, tofu and spicy coconut milk broth, just wonderful! I've previously only had green and red Thai curries, and obviously love them, but this was one step up.
Therefore I wanted to try to make a golden Thai curry myself, and I must say that my own one was almost better than the one in the restaurant! Well, that may not be true, but I'm sure that this recipe will become a household favourite of ours. I thought that the crinkle cut butternut squash chips also added a nice touch. I so want a crinkle cutter now to make all vegetables that shape!
Golden Thai curry
Golden curry paste
2 lemongrass stalks
2 cm fresh ginger
3 garlic cloves
2 red chillies
1 lime's juice
1 tbsp white miso
1 tbsp tomato purée
2 tsp palm sugar
1 tsp white pepper
½ tsp cumin seeds
1 tsp ground cumin
1 tsp ground coriander
½ tsp ground turmeric
½ tsp ground cinnamon
3 tbsp vegetable stock
280 g tofu
300 g crinkle cut butternut chips
1 large onion
400 ml coconut milk
1 cup jasmine rice
Make the golden curry paste by puréeing all paste ingredients together into a smooth paste.
Cut the tofu into generous chunks and fry them in vegetable oil until golden brown and firm on the outside.
Cut the carrots into about 2 cm long sticks and coarsely chop the onion.
Cook the onion in vegetable oil until softened, then add the carrots to the pan, and after a while the curry paste.
Cook for a couple of minutes, add the coconut milk and let simmer until the flavours have blended nicely.
Bake the butternut squash chips in the oven until done and add them to the curry.
Cook the jasmine rice and serve together with the curry and enjoy!
I want to share this dish with Jacqueline's cooking challenge Meat Free Mondays for the National Vegetarian Week.