Friday, 23 November 2012

Thai green curry idea

It's been a while and to be honest I haven't cooked an awful lot that I haven't before. I find myself with a lot less time on my hands now than I used to, especially now I've picked up a new hobby as well. I might just do a "recipe of the month" from now on.

But anyway! Here's this rather cheaty thai green curry, as I didn't make the paste myself but was testing one ofthe only other curry pastes I know to be vegetarian from Tesco supermarket. It wasn't brilliant, too much heat and not enough flavour for my liking, but find a decent curry paste and the combination of veggies and coconut milk in this version will taste great.

Thai Green Curry

Serves 2

Takes 30 minutes

Half a block of tofu (enough for a good handful of small pieces each)

1 courgette

1 red pepper

5-6 babycorns

Half a white onion

A clove of garlic

1 tsp minced ginger

400ml coconut milk (I always use half-fat, but full fat tastes much better)

Thai green curry paste

Half a lime

Noodles or rice to serve.

* Drain and chop the tofu into small pieces. Fry on a medium heat for 7-10 minutes until getting nicely brown on all sides.

* In the meantime chop the vegetables as desired. When the tofu is nicely fried, add the onion, garlic and ginger and fry for a couple of minutes, then add the curry paste and coconut milk and simmer for 5 minutes.

* Tip in the rest of the vegetables and simmer for 15 minutes, stirring occasionally. You may wish to add the courgettes a little after the others if you prefer them with a bit of bite.

* When ready to serve, squeeze in the juice from the lime and stir through.

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