Thai curries are a side dish that are on our buffet table on a regular base. At the Food Forest Kitchen we make these curries with a vegan curry paste, which are easy to make. Here is our version of a vegan Penang curry made with our home made Penang curry paste. We give you the recipe for a vegan curry, but you can add fish, chicken or beef if you want, in stead of tofu.
VEGAN PENANG CURRY WITH TOFU
Prep time: 15 – 20 minutes Cook time: 20 minutes Total time: 40 minutes Serves: 2-6 people (in Thailand curry is just one side dish, if you have more side dishes, you can serve more people)
INGREDIENTS
4-5 purple shallots
2 inch knob galangal or ginger
1 tablespoon vegetable oil
2 cloves garlic
4 tablespoons home made panang curry paste
1/4 cup soy sauce
3 cups home made vegetable stock
2 tablespoons homemade tomato ketchup
2 Thai red chili
2 cups home made coconut milk
1 piece of extra firm tofu (250 grams)
1 yellow bell pepper
2-3 kaffir lime leaves
1 kaffir lime
1/4 tsp cinnamon
1/4 tsp cloves, ground
1/2 tsp turmeric
1/4 tsp coriander
1/4 tsp nutmeg
1/4 paprika
1/4 tsp cumin
handful fresh mint
handful fresh basil
EQUIPMENT
A bowl
Medium sauce pot or wok
A heavy bottom saucepan or wok
A big spoon
A bowl for serving
PREPARATION
Mince the shallots
Mince the ginger or galangal
Mince the garlic
Make the Penang curry paste
Make the vegetable stock
Make the tomato ketchup
Lightly toast and mince the Thai chilies
Make the coconut milk
Drain and cube the tofu
Slice the bell pepper thinly
Juice the kaffir lime
METHOD
Mix the cinnamon, cloves, turmeric, coriander, nutmeg, paprika and cumin in a bowl.
In a medium sauce pot, heat the oil and add the shallot, ginger and garlic.
Stir in the panang curry paste and tomato ketchup
Add a few tablespoons of coconut milk and stir.
Stir in the dry spices and heat until fragrant, about a minute.
Add the tofu, toasted chilies, coconut milk, vegetable stock, soy sauce, kaffir lime leaves, and bell pepper.
Stir, cover and bring to a boil.
Turn down the heat and simmer for 20 minutes.
Remove from heat and stir in the lime juice.
Serve the Penang Curry with tofu, along with steamed brown rice and additional soy sauce at the side. Sprinkle with the fresh mint and basil leaves on top for decoration.
This recipe is made at the @THEFOODFORESTKITCHEN, the slow food restaurant of @ECOLOGICTHAILAND.
Come and taste the wonderful homemade, fresh, organic food and drinks, while you enjoy the view over the rain forest and valley!
A MEAL WITH A VIEW.