Dave Spikey’s favourite recipe

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

1 shallot

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.