Christian and I were home alone in the evening and, as ever, were pretty hungry. We looked in the fridge, saw some Thai curry paste, and decided to experiment a little with a Cambodian-style curry we'd cooked a few weeks ago. And it was tofu**ing awesome, hence the name. This served both of us, with enough left over for lunch.
Ingredients
For the sauce:
200ml coconut milk
2 tablespoons of Thai green curry paste
An aubergine, cut into thirds and chipped
An onion, chopped into chunks
A handful of string beans, topped and tailed and cut into thirds
One red pepper, sliced
One hot red chilli, chopped
A few leaves of Thai basil
A teaspoon of palm sugar
For the sauce:
200ml coconut milk
2 tablespoons of Thai green curry paste
An aubergine, cut into thirds and chipped
An onion, chopped into chunks
A handful of string beans, topped and tailed and cut into thirds
One red pepper, sliced
One hot red chilli, chopped
A few leaves of Thai basil
A teaspoon of palm sugar
For the tofu:
One box of silken tofu
Plain flour
Salt and pepper
A tablespoon of cooking oil
One box of silken tofu
Plain flour
Salt and pepper
A tablespoon of cooking oil
Method
First, prepare the veg - this means chipping the aubergine (which sounds like a terrible euphemism).
This is easy. Slice the aubergine into thirds, and select two of them. Now, carefully slice off the skin. Now, cut each of the aubergine thirds into centimetre-thick slices. Finally, further slice these lengthways so you have French-fry-sized chunks of aubergine.
Now, dilute the coconut milk - about 200ml of coconut milk to 600ml water was what we used. Pour this into a wok and bring to the boil. When it's boiling, add your Thai green curry paste and the palm sugar and give it a good stir, and put all your vegetables and half the chopped chilli in. Leave it boiling (don't be afraid...).
Turn to your tofu. Cut this into good-sized chunks, and dredge with seasoned flour. In a frying pan, heat the oil and then fry the tofu slices on each side until they brown (look at our photo above). Once they've browned, add to the curry sauce.
You want to let the curry sauce boil until you can see oil forming on the surface and the sauce is quite thick. It's not like a Thai curry, more of a good sauce coating the curry components. When the oil separates, tilt the pan and spoon it off - you now have coconut oil!
Serve the curry with rice, Thai basil, chopped chilli and fish sauce to taste.
First, prepare the veg - this means chipping the aubergine (which sounds like a terrible euphemism).
This is easy. Slice the aubergine into thirds, and select two of them. Now, carefully slice off the skin. Now, cut each of the aubergine thirds into centimetre-thick slices. Finally, further slice these lengthways so you have French-fry-sized chunks of aubergine.
Now, dilute the coconut milk - about 200ml of coconut milk to 600ml water was what we used. Pour this into a wok and bring to the boil. When it's boiling, add your Thai green curry paste and the palm sugar and give it a good stir, and put all your vegetables and half the chopped chilli in. Leave it boiling (don't be afraid...).
Turn to your tofu. Cut this into good-sized chunks, and dredge with seasoned flour. In a frying pan, heat the oil and then fry the tofu slices on each side until they brown (look at our photo above). Once they've browned, add to the curry sauce.
You want to let the curry sauce boil until you can see oil forming on the surface and the sauce is quite thick. It's not like a Thai curry, more of a good sauce coating the curry components. When the oil separates, tilt the pan and spoon it off - you now have coconut oil!
Serve the curry with rice, Thai basil, chopped chilli and fish sauce to taste.