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.