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.

 

Serves 2

Ingredients

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.

  1. 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.
  2. 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.
  3. Pour in the remainder of the coconut milk and mix together.
  4. Add the vegetables and stir well. Cover the curry with a lid and let simmer for 25 mins
  5. Fry the tofu in a pan for 10 mins until lightly brown on all sides.  
  6. Cook the jasmine rice according to packet instructions.
  7. Add the tofu into the curry and mix well cooking for a further 2 minutes.  
  8. Serve the curry with rice and garnish with fresh coriander.

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