Recipe By Munch Master
Food Type: Vegan
No of Portions: 4
Change no of portions required to :
Ingredients & Prep
400 ml Coconut milk
150 g Carrot cut into 4 cm sticks
150 g Green beans cut into 4 cm pieces
1 Red 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
350 g Firm Tofu cut into bite size chunks
30 g Cornflour
1 tbsp Sriracha sauce
1 tbsp Soy light sauce
1 tbsp Thai sweet chilli sauce
1 tsp Rice wine vinegar
deep fat fry Veg or groundnut oil
Red Curry Paste
1/4 Onion med brown chopped
1 tbsp Red chilli powder
2 tsp Sweet paprika
1 tbsp Fresh coriander stems only chopped
3 Garlic cloves roughly chopped
1 tbsp Fresh galangal peeled & chopped
1 Fresh lemongrass outer leaf removed, finely chopped
1 tbsp Vegan Fish sauce (seaweed one)
1 tsp Coriander seeds dry roasted
1/2 tsp White peppercorns dry roasted
1/2 tsp Cumin seed dry roasted
12 Thai basil leaves
sprinkle Fresh coriander leaves chopped
First make the paste, in a dry wok or frying pan roast off the cumin, white peppercorns & coriander seeds over a med heat moving the pan all the time until they just start to smoke, remove & pour into a bowl to cool, then grind to a powder using either a pestle & mortar or a spice grinder.
Place all the curry paste ingredients including ground spice powder into a mini food processor & blitz to a fine paste.
Heat oil to 160'c in a deep fat fryer or 6 cm deep in a saucepan.
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.
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.
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.