|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 yellow-green, the curry itself will end up being more of a yellow colour from the turmeric. Feel free to add/substtute any other vegetables like broccoli, cauliflower, green beans, carrots etc. As with all curries, this one is perfect served with a big batch of steaming hot rice. Serves 4-6.
grinding the spice paste
750g (1½ pounds) potatoes, peeled and cut into 2.5cm (1-inch) cubes,
oil or ghee for deep-frying,
2 tablespoons oil,
green curry paste (recipe follows),
600ml (1 pint) coconut cream,
3 tablespoons lime or lemon juice,
375g (¾ pound) fried bean curd (tofu),
500g (1 pound) Chinese cabbage, cut into 5cm (2-inch) squares and steamed/stir-fried until 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.
Green Curry Paste
2 small fresh red chilis, sliced,
2 fresh green 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.
Posted by Kurma on 17/11/11; 4:09:52 AM