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 Thai yellow curry with tofu. The base is our home made yellow curry paste.
This recipe is made with tofu, but you can add fish, chicken or beef if you want, if you don't want a vegan curry.
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
3 teaspoons home made yellow curry paste
2 cups home made coconut milk
2 cups home made vegetable stock
2 small onions
2 red big chilies (or bellpepper)
1 eggplant, small
200 grams firm tofu
pinch of salt
1 tablespoon vegetable oil
EQUIPMENT
A heavy bottom saucepan or wok
A big spoon
A bowl for serving
PREPARATION
Make the yellow curry paste
Make the coconut milk
Make the vegetable stock
Mince the shallots
Chop the eggplant
Deseed the red chilies and chop them
Dice the tofu
METHOD
In a pot heat a spoon of vegetable oil.
Add yellow curry paste and fry it, while stirring.
Pour in half the coconut milk and continue cooking on medium heat, stir.
Cook the milk with the curry paste for ca. 5-10 minutes, until the fat in the coconut milk starts to separate.
Add the onion, the red peppers, the eggplant, the rest of the coconut milk, and the vegetable stock.
Season to taste with salt, and cook the curry on low until the vegetables turn soft.
5 minutes before the vegetables are done, add diced tofu.
Scoup in a serving bowl, add chopped coriander on top for decoration
Serve the Yello2 Curry with tofu, with steamed brown rice.
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.