Thai Curries are a side dish that are on our buffet table daily. At the Food Forest Kitchen we make these curries with a home made vegan curry paste, which are easy to make (check recipe here). This green curry with tofu (the tofu is locally made in Paksong) and eggplant from our garden is now as a recipe for you to make too.
THAI GREEN CURRY WITH TOFU AND EGGPLANT
Prep time: 15 – 20 minutes Cook time: 15 minutes Total time: 35 minutes Serves: 10 people (in Thailand curry is just one side dish, if you have more side dishes, , you can serve more people)
INGREDIENTS
600 grams firm tofu
400 grams eggplant/aubergine
100 grams shallots
1 cup coconut milk (see recipe)
1/2 cup vegetable stock (see recipe)
3 tablespoons cornstarch for dusting
1/2 teaspoon chili pepper
1 fresh basil leaves - for serving
1 Red Thai chilis - for serving
1 tablespoon Vegetable oil
1 tablespoon of green curry paste (see recipe). Use less if you want not to spicy or more if more spice is desired
EQUIPMENT
A heavy bottom saucepan or wok
A big spoon
A bowl for serving
PREPARATION
Make the coconut milk if you don't have any
Make the vegetable stock or use from your freezer
Make the green curry paste if not available
Cut the tofu in inch sized cubes
Slice shallots into thin rings. Season with salt and cayenne pepper.
METHOD
Place a wok on medium heat and add the vegetable oil
Fry the tofu until golden brown.
Set aside.
Dust the sliced shallots lightly with cornstarch and fry until crispy.
Set aside.
Heat about a tablespoon of vegetable oil in a pan and roast the curry paste, stirring constantly, until aromatic.
Add in vegetable stock. Stir.
Add in coconut milk and eggplant.
Stir and cook until the eggplant is tender.
Add in tofu and heat for about 1 minute.
Serve this green curry topped with fresh basil leaves, the fried shallots, and red Thai chilis.
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