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Recipe By Munch Master

Ref: 658
Heading: Mains
Cuisine: Thai/Vietnamese
Food Type: Vegan
No of Portions: 4
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Ingredients & Prep

   400 ml  Coconut milk
   150 g  Carrot cut into 4 cm sticks
   150 g  Green beans cut into 4 cm pieces
   1 Green sweet/bell pepper cut into strips
   6 Fresh Kaffia lime leaves
   16 Fresh Thai basil leaves
   3 tbsp  Vegan Fish sauce (seaweed one)
   2 tbsp  Thai sweet chilli sauce
   2 tbsp  Veg or groundnut oil
  Crispy Tofu
   350 g  Firm Tofu cut into bite size chunks
   30 g  Cornflour
   1 tbsp  Sriracha sauce
   1 tbsp  Soy light sauce
   1 tsp  Thai sweet chilli sauce
   1 tsp  Rice wine vinegar
   deep fat fry  Veg or groundnut oil
  Green Curry Paste
   4 Fresh green small hot chilli's chopped
   4 Fresh green large mild chilli's chopped
   25 g  Fresh coriander with stems chopped
   3 Garlic cloves roughly chopped
   1/2 Onion med brown chopped
   1 Fresh lemongrass outer leaf removed, finely chopped
   1 tbsp  Fresh galangal chopped
   16 Fresh Thai basil leaves
   1 Lime juiced &
   1 tbsp  Vegan Fish sauce (seaweed one)
   1/2 tsp  Ground cumin
   1/2 tsp  Ground coriander
   1/2 tsp  Ground white pepper
  Garnish
   12 Thai basil leaves
   sprinkle  Fresh coriander leaves chopped
   1 Lime cut into quarters
   2 Mild red chilli sliced at an angle

Method

  Step 1
Place all the curry paste ingredients into a mini food processor & blitz to a fine paste.
  Step 2
Heat oil to 160'c in a deep fat frier or 6 cm deep in a saucepan.
  Step 3
Next make the tofu, place tofu in a bowl & add Sriracha sauce, soy, sweet chilli sauce & vinegar & mix well to coat the tofu, then add cornflour & mix well then deep fat fry in batches until golden brown, then set aside.
  Step 4
Heat a wok best or a frying pan over a med heat, add the oil & carrot, green beans & sweet/bell pepper with the curry paste & stir fry or 3 mins, then add coconut milk, vegan fish sauce, Kaffia leaves & sweet chilli sauce & simmer for 6 mins.
  Step 5
Next add & stir in Thai basil leaves & crisp tofu, then serve with jasmine rice & garnish with fresh leaves.

Suggestion & Tips

Frozen fresh Kaffia leave & Galangal are available online & can be frozen for later use.
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