Thai green vegetables Curry

Thu, 10 October 2024

 Ingredients:

• 1 block of tofu or dried bean curd
• 2 tbsp vegetable oil plus extra for frying
• 1 shallot ( sliced)
• 1 tbsp garlic
• 3-4 lime leaves( torn)
• 4 tbsp spiced paste
• 1 juice of lime
• 1tbsp sugar 
• 1 tbsp sea salt
• 1x 400 ml coconut milk
• 2 tbsp soy sauce
• 1 carrot ( chopped)
• 1/2 butternut squash ( chopped)
• 1 handful broccoli florets 
• 1 handful of green bean
• 1/2 aubergine (chopped)

Spice paste:  (blend all together )

• 4 garlic cloves
• 3 shallots
• 3 green chili
• 2 lemongrass stalk
• 1 thumb size ginger
• Sugar 
• Salt
• Handful Corriander 

Method:

Heat 1 tablespoon of oil in a large saucepan on a medium heat.

Add shallots, garlic, and lime leaves and cook for 2 minutes until fragrant.

Add spice paste and bit more oil and cook for another 2 minutes, stirring constantly.

Add lime juice, sugar and salt and cook for 30 second then stir in coconut milk and soy sauce. Turn the heat up to high and add carrot and squash. Bring to boil then reduce the heat to simmer for 8-10 minutes stir constantly. Add the green vegetables & aubergine simmer for 5 more minutes and add in tofu. Keep cooking until the sauce is thick- it should be coating the veg, which should all still be holding their shape.

Finely shredded some lime leaves lime juice and salt & pepper.  Served with jasmine rice