Thai Green Curry with Tofu and Vegetables

Name: Thai Green Curry with Tofu and Vegetables
Prep time: 35 min
Cook time: 10 min
Total time: 45 min
Cuisine: Thailand
Ingredients: 4 green bird's-eye chilies, or 2 larger green chilies; more for heat; 2 lemongrass stalks, tough outer layers removed, tender core sliced; 3 shallots, roughly chopped; 4 cloves garlic; 25 g (1 in piece) galangal or fresh ginger, sliced; 30 g (1 cup) cilantro, leaves, stems and roots if you have them; 1 lime, zest only; 1 tsp ground coriander; 1 tsp ground cumin; ½ tsp ground white pepper; 1 tsp fine sea salt; 2 tbsp neutral oil; 2 cans (2 × 14 oz) full-fat coconut milk, 2 × 400 ml, unshaken; 400 g (14 oz) firm tofu, pressed and cut in 2 cm (¾ in) cubes; 1 eggplant, small, or 4 Thai eggplants, in chunks; 150 g (5 oz) green beans, in 4 cm lengths; 1 red pepper, in strips; 4 makrut lime leaves, torn; optional; 2 tbsp light soy sauce, or fish sauce if not vegetarian; 2 tsp palm or brown sugar; 20 g (¾ cup) Thai basil or regular basil leaves; 1 lime, juiced, to taste

A fragrant homemade paste, coconut milk and crisp vegetables

Serves: 4
Hands-on: 35 min
Total: 45 min
Level: Some skill

Making green curry paste takes ten minutes in a blender and tastes far fresher than a jar. The paste is fried in coconut cream until it smells intensely of lemongrass and chili, then simmered briefly with vegetables and tofu so they keep their bite.

Ingredients

Green curry paste

4green bird's-eye chiliesor 2 larger green chilies; more for heat
2lemongrass stalkstough outer layers removed, tender core sliced
3shallotsroughly chopped
4 clovesgarlic
25 ggalangal or fresh ginger (1 in piece)sliced
30 gcilantro (1 cup)leaves, stems and roots if you have them
1limezest only
1 tspground coriander
1 tspground cumin
½ tspground white pepper
1 tspfine sea salt
2 tbspneutral oil

Curry

2 cansfull-fat coconut milk (2 × 14 oz)2 × 400 ml, unshaken
400 gfirm tofu (14 oz)pressed and cut in 2 cm (¾ in) cubes
1eggplantsmall, or 4 Thai eggplants, in chunks
150 ggreen beans (5 oz)in 4 cm lengths
1red pepperin strips
4makrut lime leavestorn; optional
2 tbsplight soy sauceor fish sauce if not vegetarian
2 tsppalm or brown sugar
20 gThai basil or regular basil leaves (¾ cup)
1limejuiced, to taste

Diet: Vegan, Vegetarian, Dairy-free
Allergens: soy, gluten
Origin: Thailand

Method

Blend all the paste ingredients to a smooth, thick paste, scraping down often and adding 1–2 tbsp water if needed. You need about 6 tbsp; freeze any extra.
Scoop the thick cream from the top of one can of coconut milk into a wok or wide pan. Bubble over medium-high heat, stirring, until it thickens and the oil starts to separate, 3–5 minutes. 4 min
Add 6 tbsp of the paste and fry, stirring constantly, until it darkens slightly and smells very fragrant, 3–4 minutes. 4 min
Add the eggplant and stir to coat, then add the rest of the coconut milk, the lime leaves, soy sauce and sugar. Simmer until the eggplant is almost tender, 8 minutes. 8 min
Add the tofu, green beans and pepper. Simmer until the beans are just tender but still bright, 4–5 minutes. 5 min
Take off the heat. Stir in the basil and lime juice. Taste and balance: it should be hot, salty, a little sweet and fragrant. Serve with Perfect Rice (jasmine).

Why it works

Coconut cream contains fat and water; boiling it until it 'cracks' drives off the water so the paste fries in the coconut oil rather than steaming. Frying releases the fat-soluble aromas in chilies, lemongrass and spices. Adding the green vegetables late keeps them bright and crisp.

Common mistakes

Shaking the cans: you need the thick cream on top to fry the paste.
Long simmering: green curry is quick. Overcooked vegetables turn khaki and soft.

Variations

With chicken: Use 500 g sliced chicken thigh in place of tofu, adding it after the paste and simmering 10 minutes, to 74°C (165°F).
Shortcut: Use 4–5 tbsp good store-bought green curry paste; many contain shrimp paste (crustaceans).

Make ahead and storage

The paste keeps 1 week in the fridge, 3 months frozen in tablespoon portions. The curry keeps 2 days.

Notes

Press tofu by wrapping it in a towel under a heavy pan for 15 minutes. With soy sauce, the dish is vegan; tamari makes it gluten-free.