Soya Recipes
Thai Vegetable Curry
Serves 4
This delicious recipe - adapted from Catherine Mason's wonderful Veg book - is well worth the effort, but remember, if you are short of time, use a ready made veggie Thai paste or a sauce such as Meridian, Geo or Go Organic, available from Tesco, Sainsbury's and other good supermarkets and health stores. If using ready-made paste, ensure it is veggie/vegan friendly (eg no fish/shrimp/dairy in the ingredients list!!)
Curry paste (skip if using ready made paste or sauce)
This will store in fridge for a few days in screw top jar. It will also freeze.
1 level tsp coriander seeds
1 level tsp cumin seeds
6 black peppercorns
15 hot green chillies, the larger type, halved, deseeded and washed
2 talks lemon grass, chopped
3 shallots or small onions, coarsely chopped
½ tbsp peeled, chopped fresh ginger root
4 Kaffir lime leaves, chopped
½ tsp grated lime rind
1 tsp coriander root, chopped (optional)
1 level tbsp sugar
1 level tsp salt
2 tbsp groundnut (peanut) oil
- Roast coriander and cumin seeds by dry-frying in a saucepan over a moderate heat, shaking pan from time to time until they colour slightly and release aromas.
- Grind seeds and peppercorns to a fine powder using an electric grinder or pestle and mortar
- Put ground spices and all other ingredients in food processor and whizz to a smooth paste. You may need to stop and scrape sides of bowl a couple of times
- If you don't have a processor, pound everything together in a large pestle and mortar until smooth.
Curry
1 pack of plain tofu
1/3 quantity of green curry paste or see introductory note above
2 onions, peeled and chopped
1 tbsp peanut oil or plain oil
4 cloves garlic, peeled and finely chopped
About 1kg/2lb assorted vegetables: baby sweet corn halved lengthwise, French or baby runner beans, red peppers - these take 20-30 minutes to cook
4 Kaffir lime leaves, left whole (available from Waitrose and other good supermarkets)
1 level tsp palm sugar (optional)
400ml/14fl oz can coconut milk – or ¼-½ this quantity if using sauce rather than paste.
Salt and freshly ground black pepper
Juice of ½ a lime or more, to taste
Generous handful of fresh coriander leaves, washed, dried and coarsely chopped
Few Thai basil leaves, washed, dried and coarsely chopped – or use ordinary basil if you can't find it
Handful of roasted cashews to garnish
225g/8oz Thai fragrant rice, jasmine rice or 1 packet of noodles
- Slice tofu lengthways so that you make 2-3 ‘steaks', according to thickness.
- Fry the steaks in a little hot oil till golden brown on each side. Add a little soya sauce before removing from pan.
- Drain tofu steaks on kitchen paper then chop into cubes when cool and set aside.
- Fry chopped onions in oil until onions have started to soften, then add curry paste. (If using a sauce, add a little of the coconut milk to moisten instead and add sauce later)
- Add garlic and vegetables, plus lime leaves, palm sugar, salt and pepper, and fry a bit longer.
- Put on pan of water for rice or noodles
- Gradually stir in coconut milk – stop if curry starts to look too watery -and simmer until vegetables are tender. Add curry sauce if not using paste.
- A few minutes before end, add tofu chunks.
- Cook rice or noodles for appropriate time, drain and rinse in cold water then put aside
- When vegetables are cooked, taste, adjust seasonings and add limejuice.
- Heat through rice or noodles.
- Stir in fresh coriander, basil leaves and roasted nuts or tofu chunks just before serving.
- Serve with Thai fragrant rice, jasmine rice or noodles
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