Happy New Year to all you lovely bloggers!
Thank you for the wonderful holiday wishes in my last post — they made me feel happy and of course I wish you all the same. 🙂
Well, a few weeks away and didn’t realise how much I would miss sitting here rambling along about recipes. I have REALLY missed reading everyone else’s! I can see I will have alot of catching up to do — first reading, then cooking.
Over the holiday break I visited a friend and brought along some Thai curry from a local restaruant. It’s always delicious there, but I’m sure only good for a once-a-year splurge. Why not cook it at home, though? I could cut back on the fat that way. Last night I found myself thinking that thought until I could think it no more, and had to act.
I was lacking some of the traditional seasonings for a Thai curry, but I had plenty of Indian! So I gave it a whirl and got this surprisingly good sort of hybrid dish. It was even better today for lunch. A little late for Ashwini’s Jihva Round-up (wow, can’t wait to read that!) but it’s coconutty anyway 😉
Tofu Green Curry
1/2 block firm tofu, cubed
3-4 c mixed veggies of your choice
spice paste (below)
ground spices (below)
1 tsp oil or ghee
1 can light coconut milk
1 2/3 c fresh coconut milk
small lump jaggery
Saute the tofu in Pam or a small amount of oil until lightly brown.
Wash and cut the veggies. I used potato, bottle gourd, and carrots (blanched in the microwave), with some frozen green peas for color. I also added some canned baby corn, just because I love it.
Make a paste of:
5-6 baby onions (shallots)
5-6 big green chilies, seeded
2 TB garlic paste
1 TB ginger paste
1 tsp salt
small handful curry leaves
Roast and grind:
1 TB coriander seeds
1 tsp cumin seeds
few black peppercorns
Add the roasted, ground spices to the paste.
Heat the oil or ghee in a medium saucepan. Add 2-3 TB spice paste and saute until fragrant. Add 3/4 of the can of coconut milk (I know, I know… fresh would be better but I’m on a diet and the canned is “lite” 😉 ).
Stir gently and cook over medium heat a few minutes until the oil begins to rise. Add the rest of the coconut milk, the veggies and tofu. Cover, reduce heat a little and simmer about 15 minutes, until the veggies are tender but not mushy.
Remove the cover and crush a small lump of jaggery into the curry. If it is very thick, add a little water. Mix well and bring it all to a rolling boil — then turn off the heat and serve piping hot with plain rice.
Recipe modified from Temple Of Thai site.
Also check out Krithika’s Vegetarian Thai Green Curry which looks so delicious!