Green and golden Thai curry

I'm so happy that I got a "proper" meal cooked for a change. I made a vegan Thai curry, because I just love them, and this one was quite comforting again.

I found some beautiful colourful heritage carrots in the vegetable market, and also bought the other fresh ingredients for this curry there. It's so much fun shopping at a proper vegetable market, but also a bit dangerous, because I want to buy everything around!

This was my first time frying tofu on a gas stove, and it was a great experience (I'm very easily entertained). I got it just the way I wanted, and fast! I also managed to find just the right kind of tofu in the shop. They sometimes come in glass jars in Denmark, which is a bit weird, but this one was in a "normal" packet.

Green and golden Thai curry

Ingredients

Curry paste

2 cloveless garlic
2 red chillies
2 cm fresh ginger
1 lime's juice and a little bit of the zest
1 tbsp white miso
1 tbsp tomato purée
3 tbsp vegetable stock powder
2 tsp palm sugar
1 tsp black pepper
1 ½ tsp ground cumin
1 tsp ground coriander
½ tsp ground turmeric
½ tsp ground cinnamon

Other ingredients

250 g tofu
2 fresh onions with stalks
5 yellow, red and purple heritage carrots
1 pak choi
2 tbsp vegetable oil
400 ml coconut milk
1 cup jasmine rice

Method

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.

Slice the carrots 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. Taste and add any seasoning, if needed.

Cook the jasmine rice.

Slice the pak choi and add it to the curry just a couple of minutes before serving. I also added the green onion stalks at this point.

Serve the curry together with the rice and enjoy!

I'm sharing this recipe with this month's Eat Your Greens hosted by Shaheen from Allotment 2 Kitchen. You all still have a few days time to take part in the challenge, if you have cooked with greens.

Your VegHog