Thai Green Curry
Thai Green Curry with aubergine, green beans, aubergine & tofu served with jasmine rice.
Combining sweet, citrus and spicy flavours the Thai Green Curry epitomises much of what Thai cuisine is all about.
1 aubergine (halved lengthways then into 3cm chunks), 100gr green beans, 100 gr tofu (chopped into squares), 1 can (400 ml) coconut milk, 1 cup (100 gr) jasmine rice, for garnish 10 gr fresh coriander (finely chopped).
Thai Green Paste
4-6 green chilies (deseeded and roughly chopped), 1 onion (roughly chopped), 1 tsp black peppercorns, 2 tsp cumin seeds, 1 tbsp coriander seeds, 20 gr fresh coriander with stalks (roughly chopped), 1 tsp sea salt, zest of 1 lemon, 1 tsp ground galangal (use ginger as a substitute), 1 tsp lemongrass, 4 kaffir lime leaves, 2 cloves garlic (roughly chopped), 1 tsp turmeric, 1 tsp olive oil.
- Begin by making the curry paste. Add all the ingredients to a food processor and blend together. If the paste seems too dry, add water (teaspoon at a time) until reaching a thick consistency.
- Spoon 2 tbsp coconut milk into a large pan with a fitting lid and stir in the paste. Cook for 2 minutes on low heat.
- Pour in the remainder of the coconut milk and mix together.
- Add the vegetables and stir well. Cover the curry with a lid and let simmer for 25 mins
- Fry the tofu in a pan for 10 mins until lightly brown on all sides.
- Cook the jasmine rice according to packet instructions.
- Add the tofu into the curry and mix well cooking for a further 2 minutes.
- Serve the curry with rice and garnish with fresh coriander.