Green Curry with Tofu
Ingredients
Chili Paste Ingredients
-
2
pieces
green hot chilies (Thai chilies)
-
1
tablespoon
chopped shallots
-
1
teaspoon
chopped galangal
-
½
teaspoon
chopped kaffir lime rind
-
1
tablespoon
chopped garlic
-
1
tablespoon
chopped lemongrass
-
1
tablespoon
chopped krachai
-
¼
teaspoon
roasted cumin seeds
-
¼
teaspoon
roasted coriander seeds
-
½
teaspoon
salt
Other Ingredients
-
1
cup
sliced eggplants
-
¼
cup
smaller pea-like eggplants (makheau phuang)
-
⅓
cup
sliced onion
-
70
grams
sliced chicken (or firm tofu)
-
1
teaspoon
sugar
-
1
tablespoon
fish sauce (or soy sauce for vegetarians)
-
3
pieces
kaffir lime leaves
-
2
stems
sweet basil (horapaa)
-
1
cup
coconut milk
-
1
cup
water
Instructions
- Prepare the chili paste by pounding all the chili paste ingredients in a mortar until thoroughly mixed.
- In a wok, heat the coconut milk on low until oil appears.
- Add half of the green curry paste and stir until fragrant.
- Add the tofu or chicken and cook until almost done.
- Add the vegetables and some water, cooking until everything is tender.
- Stir in the sugar and fish sauce (or soy sauce), adjusting seasoning to taste.
- Finally, add the sweet basil and lime leaves.
- Serve the curry with rice.
Nutrition Facts (estimated)
Servings
4
Calories
350
Total fat
25g
Total carbohydrates
20g
Total protein
15g
Sodium
500mg
Cholesterol
0mg
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