Dave Spikey’s Thai Green Curry with fried tofu recipe
Serve this mild curry with plenty of boiled rice to mop up the aromatic sauce.
For the curry paste:
1 stalk lemongrass
3-4 green chillis (to taste)
1 large handful fresh coriander
4-5 cloves garlic
5cm root ginger
100ml coconut milk
1 tbsp soy sauce
Zest and juice of ½ a lime
1 tbsp sugar
½ tsp ground cumin
½ tsp ground coriander
Ground white pepper and salt to taste
For the curry:
1 400g pack firm tofu
1 green pepper
100g sugar snap peas or mange tout
65g fine green beans
400ml coconut milk
200ml vegetable stock
Vegetable oil, for frying and stir-frying
To make the curry paste: Trim and slice the lemongrass finely. Deseed and chop the chillis, peel and slice the ginger and the shallot, and chop the coriander. Put all the ingredients into a pestle and mortar and pound to a smooth paste. If you don’t have a pestle and mortar this can be done in a food processor.
Drain the tofu and pat it with kitchen towels to remove water. Cut it into slices around ½ cm thick, then cut each slice from corner to corner to make triangles. Blot them with kitchen towel again, then fry them with a little vegetable oil in a large frying pan until firm and golden.
Deseed the pepper and cut it into bite-sized pieces. Trim the sugar snap peas or mange tout, and chop the fine green beans into short lengths.
Warm 2 tablespoons of vegetable oil in a wok and add the curry paste. Heat it though, stirring constantly, for 1 minute, then add the vegetable stock and simmer for 2-3 minutes.
Add the green pepper, sugar snap peas or mange tout and fine green beans, mix thoroughly and simmer for 7-10 minutes. When the vegetables are softened but still quite firm, stir in the tofu and the coconut milk, heat through and serve immediately.