Tofu Thai Green Curry


I can't really take credit for this recipe because it came from my friend vegan Emma. I think she gave it to me over the phone after I'd told her that I had a craving for it, but I can't really remember because it was ages ago and I've been making it ever since then. Making the curry paste from scratch is the best, it smells amazing, tastes amazing and doesn't contain preservatives or fish like most of the ones in the super market do and it's so easy and satisfying! You need to prep the tofu otherwise you'll end up with some kind of Thai scrambled tofu (which might be nice, who knows?) and I do that by pressing it between 2 chopping boards and a heavy weight on top for a couple of hours, then dry frying it.

3 small green chilies, chopped and de-seeded
4 shallots, peeled and chopped
2 tsp ground coriander
2 stalk lemon grass, with the nubs cut off
2 clove of garlic, peeled and chopped
2 tsp soy sauce
1 tsp ground cumin
2 large handfuls of fresh coriander, stalks removed
A thumb of galangal or ginger, peeled and grated
2 tbsp oil
Juice of 1 lime
Green vegetables of your choice chopped (I used and red pepper because thats all I had)
200g pressed tofu
1 tin of coconut milk

1. Put the chillies, shallots, coriander, lemon grass, garlic, soy sauce, cumin, corriander, galangal, oil and lime juice in to a food processor and blend until smooth to make the thai green curry paste.
2. Chop your tofu in to little bite sized pieces, heat a non stick pan to a high heat and dry fry the tofu on each side until it's golden brown, then pop in a bowl to one side.
3. Heat a little oil in a pan and add the green vegetables, fry for around 5 minutes until just starting to soften.
4.Add the tofu and 2 generous spoonfuls of the paste to the pan and fry for around 3 mins (you can add more paste to taste after adding the coconut milk if you want).
5.Add the coconut milk, and heat to a gentle simmer.
6.Once lovely and reduced (around 15 minutes) take off the heat and serve with some sticky white rice.

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