Thai Yellow Curry with Tofu
Ingredients
Curry paste
- 2 Long Chilli (yellow orange or red)
- 5 Shallots
- 4 inch Turmeric
- 1 tsp Turmeric powder
- 4 inch Galangal
- 2 stalk Lemongrass
- 2 tbs coriander stalk
- 5 Kaffir Lime leaves (stems removed)
- 1/4 tsp clove
- 1/2 tbs ground cumin
- 1 tsp ground coriander seed
- 1/2 tsp ground cinnamon
- 1 tsp paprika
- 1/2 crushed dry chilli (can use chilli flakes or powder)
- 2 tsp palm sugar
- 2 tsp light soy sauce
Curry
- 3 tbs Curry Paste
- 1 can (400ml) Good quality Coconut Milk (use something that doesn’t have any stabilisers in it. I use @chaokoh_uk which is awesome)
- 1/2 cup Snake beans (1 inch lengths)
- 1/4 cup bamboo shoots
- 500g Tofu (freeze tofu and thaw before using for a meatier/sauce absorbent texture)
- 120ml water
- 1/2 yellow onion, thinly sliced
- 10-12 small white mushrooms, quartered
- Light Soy Sauce to taste
- 2 tsp palm sugar, add more or less based on taste
Preparation
Chop all paste ingredients roughly so they are easier to pound or blitz.
Use mortar and pestle to pound ingredients into a paste. Best to do each ingredient one by one, rather than adding them all at once.
Heat a pot and add some vegetable oil, sauté 3 tablespoons curry paste for 30 seconds.
Add half of your coconut milk, stir in with the paste, then add tofu and mix well.
Add mushrooms, bamboo shoots, snake beans, onion, water, then soy sauce and palm sugar to taste.
Simmer for 15 minutes (Do not boil) — serve with steamed rice.
