Cur­ry­ing flavour

Give the meat a miss with this tempt­ing Thai treat

Central and North Burnett Times - - WEEKEND -

CRE­ATE your own green curry paste to use in this aro­matic ve­gan Thai curry. This tasty recipe serves four and takes ad­van­tage of lit­tle-used ku­mara.

Ku­mara and firm tofu green curry

INGREDIENTS: ◗ 400g can co­conut cream ◗ 2 medium ku­mara, peeled, cut into 3cm pieces ◗ 1 red onion, cut into wedges ◗ 115g pun­net baby corn, halved length­ways ◗ 300g packet firm tofu, cut into 3cm pieces ◗ 4 kaf­fir lime leaves, finely shred­ded ◗ 1 tsp finely grated lime rind ◗ 2 tbs lime juice ◗ 1 tbs brown sugar ◗ steamed jas­mine rice, to serve ◗ toasted shred­ded co­conut, to serve

GREEN CURRY PASTE: ◗ 1 bunch co­rian­der, washed, chopped ◗ 2 pur­ple Asian shal­lots, finely chopped ◗ 1 lemon­grass, pale sec­tion only, finely chopped ◗ 2 gar­lic cloves, finely chopped ◗ 1 tbs finely grated gin­ger ◗ 4 long green chillies, seeded, coarsely chopped ◗ 2 tbs veg­etable oil

METHOD: To make the green curry paste, place co­rian­der, shal­lots, lemon­grass, gar­lic, gin­ger and chilli in the bowl of a food pro­ces­sor and process un­til finely chopped. Add the oil and process un­til a smooth paste forms.

Place the co­conut cream in a wok over medium-high heat. Bring to the boil. Cook, stir­ring, for 5 min­utes or un­til the co­conut cream just be­gins to sep­a­rate.

Add the green curry paste and cook for 1 minute or un­til aro­matic. Add the ku­mara and turn heat to low.

Cover and cook, stir­ring oc­ca­sion­ally, for 10 min­utes or un­til al­most ten­der.

Add the red onion, baby corn and tofu and cook for a fur­ther 5 min­utes or un­til corn is ten­der. Re­move from heat.

Add the kaf­fir lime, lime rind and juice and brown sugar and stir to com­bine. Taste and sea­son with salt and pep­per.

Di­vide curry among serv­ing bowls. Serve with steamed jas­mine rice sprin­kled with toasted co­conut.



◗ Ku­mara and firm tofu green curry.

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