Dry Thai Red Curry with Tofu and Beans
Ingredients
- 6 Dried Red Chilli (Thai preferred but any long dried red chilli will do)
- 1 inch Galangal
- 3 Kaffir Lime Leave (middle stem removed)
- 1/4 cup chopped Coriander stalk
- 7 Thai Shallot (can sub for 2 banana shallot)
- 3-6 Birdseye Chilli (3 is hot, 6 is Thai-style-insane-hot)
- 1 stalk Lemongrass
- 6 Garlic cloves
- 1/2 teaspoon Salt
- 1 teaspoon Palm Sugar
- 1/4 teaspoon white pepper
- 250g Tofu (firm or extra firm)
- 200g Green Beans
- 250g Oyster Mushrooms sliced into roughly 1 inch pieces
- 1.4 tablespoons Light Soy Sauce
Preparation
Soak dried chillis in hot water for 15 minutes
Roughly cut up all curry paste ingredients
Add each ingredient one-by-one to a mortar and pestle and pound into a paste. Alternatively, add to a food processor and blitz into a paste
Crisp tofu by browning each side in an oiled wok or pan for a few minutes each side, then set aside
Stir fry beans for a few minutes until cooked, then set aside
Heat oil in a wok, add curry paste and stir fry for 30 seconds. Add oyster mushrooms and stir to coat evenly. Add tofu and beans and incorporate, stirring for 1-2 minutes
Season with 1.5 tablespoons of soy sauce and 1 tablespoon palm sugar, then serve with jasmine rice