Vrajaloka from Surfers Paradise writes: “Needing a Vegan Thai Curry and Tofu recipe. Thanks heaps.”
Kurma replies: “Here’s one from my latest book, in the style of a Massaman Curry.”
Green Curry of Vegetables & Fried Tofu
This is a delicious Thai-inspired curry with an easy homemade curry paste that can be whipped up in a few minutes in a blender. Although the curry paste is green, the curry itself will end up being more of a yellow colour from the turmeric. As with all curries, this one is perfect served with a big batch of steaming hot rice. Serves 6.
750g potatoes, peeled and cut into 2.5cm cubes
oil or ghee for deep-frying
2 tablespoons oil
green curry paste (recipe follows)
600ml coconut cream
3 tablespoons lime or lemon juice
375g fried bean curd (tofu)
500g Chinese cabbage, sliced and steamed or stir-fried until just tender
2 cups green peas (thawed frozen peas or cooked fresh peas)
2/3 – 1 cup rich vegetable stock, heated
¼ cup chopped fresh coriander leaves
Deep-fry the potatoes in the oil or ghee in a wok or deep frying pan until golden brown and tender. Drain and set aside, covered.
Heat 2 tablespoons oil in a heavy saucepan over moderately high heat. Stir in a bit more than half of the curry paste (or more for a spicier curry) and fry it in the hot oil for 2 or 3 minutes, or until it starts to stick on the bottom.
Add the coconut cream and the lime or lemon juice, and cook for 10-15 minutes, or until the sauce is fairly reduced.
Stir in the fried bean curd, and mix well. Heat through for 5 minutes. Mix in the cabbage, cooked green peas, and the fried potatoes. Add enough vegetable stock to form rich gravy. Simmer for a further 5 minutes. The potatoes will soak up a fair amount of juice, so be prepared to add more stock. Fold in the fresh coriander. Serve hot with lots of hot rice.
Kurma’s Green Curry Paste
2 small fresh red chilis, sliced
1 teaspoon yellow asafetida powder
1 tablespoon grated fresh ginger
½ teaspoon black peppercorns, ground
2 teaspoons ground cumin
1 tablespoon ground coriander
2 teaspoons chopped coriander root
2 tablespoons chopped coriander leaves
2 teaspoons sweet paprika powder
1 teaspoon ground turmeric
2 tablespoons grated dark palm sugar
Process all the ingredients in a blender to form a smooth, green paste. If necessary add a few teaspoons water. You’ll need a bit more than half of this paste for the curry. Spoon the remaining curry paste into a clean, screw-top jar and refrigerate for up to 3 weeks.