in Thailand

Thai curry

updated

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Ingredients for 8 servings:

  • 400 g pea pods
  • 300 g mushrooms
  • 1 broccoli
  • 3 peppers
  • 4 spring onions
  • 2 carrots
  • 400 g tofu, natural
  • 320 g bamboo shoots
  • 2 jars of corn on the cob
  • 2 cans of coconut milk
  • 2 shallots
  • 2 garlic cloves
  • 1 piece(s) ginger
  • Lemongrass
  • coriander
  • 2 chilies
  • cumin
  • turmeric
  • 4 kaffir lime leaves
  • 4 tbsp lime juice
  • some soy sauce

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 20 minutes

vegan

Chop the vegetables and tofu. Finely chop the shallots and ginger, remove the stems from the kaffir lime leaves, and blend them with the herbs to make a curry paste. Heat the coconut milk and curry paste. Sauté the vegetables for a few minutes, then add the remaining coconut milk. Add the tofu. Season with soy sauce. Tastes especially good with jasmine rice.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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