Dom bowled us over yesterday with a fabulous Thai green curry, with toothsome cubes of tofu and rice vermicelles. It was a beautiful, heartwarming spicy medley, and here's how to make your own.Green curry:
Combine in a food processor:
-12 chilies
-nine handfuls of fresh coriander, with stems (Vietnamese, if possible)
-three handfuls of lime leaves
-six handfuls of fresh basil, with stems (Thai, if possible)
-six garlic cloves
-six stalks of lemongrass
-zest & juice from four limes
-3 tablespoons coriander seeds, ground
-18 green onions
-salt & pepper to taste
-six tablespoons olive oil
For the rest:
-four packages of med-firm tofu, cubed
-three cans of coconut milk
-three red peppers
-three tablespoons olive oil
-Sautee tofu cubes in sesame oil and set aside
-In a large pot, sautee sliced red peppers until they appear creamy
-To the peppers, add curry paste, coconut milk
-Bring to a boil and then simmer for 10 mins
-Add tofu and heat through
-Serve over rice or rice noodles
-Garnish with pistachio nuts & fresh lime juice
Bon appétit!
No comments:
Post a Comment