Green curry with tofu, chilli leaves and bitter eggplants

Green curry is one of the most famous and appreciated dishes of Thai cuisine. Here is a typical recipe from Southern Thailand, with chilli leaves.
Serves 2.

 

The chilli leaves not only bring a characteristic flavour, they also give a nice green colour to the curry sauce. A green curry made with few chillies won't be green! But add a handful of leaves and the result will be transformed.

 

Curry paste
1 teaspoon coriander seeds
0.5 teaspoon cumin seeds
1 teaspoon white peppercorns
3 to 6 green bird-eye chillies (3 chillies for mild, 6 for spicy, according to western standards)

1 handful of chilli leaves
15 grams galangal, finely chopped
1 coriander root 
1 teaspoon kaffir lime zest
2 small lemongrass stalks, minced
3 garlic cloves
3 small shallots

1 kaffir leaf, finely chopped
1 teaspoon fermented soybean paste

 

Using a mortar and pestle, grind the ingredients, gradually adding them to the mortar until a smooth paste is obtained. Add soybean paste last.

 

Curry sauce

2 tablespoons vegetable oil
The curry paste prepared according to the above recipe (the whole paste)
150 g tofu, diced
200 ml coconut cream
200 ml vegetable stock
1 tablespoon soy sauce

1 pinch salt

2 teaspoons coconut sugar
50 g of pea eggplants
2 Thai green eggplants, quartered


1 handful of Thai basil leaves
1 red spur chilli, sliced

 

Heat the oil in a saucepan over high heat. Stir-fry curry paste and tofu for about 2 minutes. Add 2 tablespoons of coconut cream, mix well and wait until the mixture begins to bubble and the coconut cream "breaks" (the coconut oil separates). Repeat this operation 3 times. Then add the remaining coconut cream (reserve only one tablespoon), stock, soy sauce, salt and sugar. Mix well and cook for 10 minutes on low heat. Add eggplants and cook 10 more minutes over low heat, stirring occasionally.
Remove from heat and add basil leaves, reserving a few to garnish with chili pepper and the last tablespoon of coconut cream.

 

 

 

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