The sweetness of coconut milk, the sourness of lime, and the saltiness of fish sauce. A Thai green curry made with tofu and vegetables. Delicious.
thaifood.about.com, but it is simple and tastes wonderfully fresh and is better than many restaurant versions. I love this recipe and make it frequently.
Modified slightly from about.com Thai Green Curry
4-5 cloves garlic
2 jalapenos (or Thai green chillies)
2 shallots (about 1/4 cup)
1 thumb sized piece of ginger, chopped
1/2 cup cilantro (use the roots too if you can find them)
1/2 cup Thai basil
1/2 tsp coriander powder
1/2 tsp cumin
1/2 tsp pepper
3 Tbsp fish sauce
1 tsp shrimp paste
2 Tbsp lime juice (2 limes)
1 Tbsp brown sugar
1/4 cup coconut milk
Puree all of the above ingredients together in a blender until smooth. Pour into a container and refrigerate until ready to use.
the rest of the can of coconut milk
1-2 Tbsp lemon grass, minced
1 block tofu (12 oz), chopped
2 bell peppers, chopped
1 zucchini, chopped
1 hand full long green beans, 1 inch pieces
Heat a large skillet or wok over medium low heat. Add a little oil, then the curry paste (it's not really paste like, there is enough liquid in it that it pours easily), lemon grass and the rest of the coconut milk.
Cover and allow mixture to come to a gentle boil then add the the tofu (I used deep fried tofu because I like the texture the best) and cover.
Reduce the temperature and let the tofu simmer in the sauce for a few minutes and then add the veggies. Cover again and let simmer for 20-30 minutes until the vegetables are cooked.
Remove from heat and serve over rice with more cilantro, basil, lime, and jalapeno. Makes 4 servings.
I made cocktails to accompany the meal too. I will post about this cocktail next time.