Thai Tofu and Vegetable Curry

Thai Tofu and Vegetable Curry

Recipe only

This Thai tofu and vegetable curry recipe is a good example of a typical Thai curry from the south of the country where the food bears the closest similarities to the food of India. The chili, turmeric, ginger and coconut milk could just as easily be found in a southern Indian vegetable curry as they are in this.

INGREDIENTS

300 g firm silken tofu

6 fresh garlic cloves, quartered

3 fresh small red chilies, chopped

10 cm piece fresh lemongrass, white part only, chopped coarsely

1.5 cm piece fresh turmeric, chopped coarsely

4 cm piece fresh ginger, chopped coarsely

1 medium brown onion, chopped finely

1 tablespoon vegetable oil

400 ml can coconut milk

1 cup vegetable stock

2 fresh kaffir lime leaves

4 medium zucchini, chopped coarsely

1 small cauliflower, cut into small florets

1 tablespoon soy sauce

1 tablespoon lime juice

1/2 cup firmly packed fresh coriander, chopped coarsely

1/4 cup loosely packed fresh Thai basil leaves

METHOD

1. Press tofu between two chopping boards with a weight on top, raise one end; stand for 10 minutes. Cut tofu into 2 cm cubes, pat dry with kitchen paper.

2. Blend or process garlic, chili, lemongrass, turmeric, ginger, onion and oil until a mixture forms.

3. Cook the garlic paste in a large saucepan, stirring for 5 minutes. Add coconut milk, stock and lime leaves, simmer, uncovered, stirring for 10 minutes.

4. Add the zucchini and cauliflower, simmer, uncovered for about 5 minutes or until the vegetables are tender.

5. Discard the lime leaves, stir in the tofu, soy sauce, lime juice and coriander. Sprinkle with the basil before serving.