Tofu Thai Red Curry
It takes less time than you think to make your own red curry paste for this dish, and it is well worth the effort for the balance of flavours it provides. The recipe below serves 2 - it's delicious with brown or white rice, or rice noodles.
INGREDIENTS:
Red curry paste:
4 tbsp Galangal, grated
2 tbsp Lemongrass (white inner only)
4 Red chillis
1 tbsp Shrimp paste (check gluten-free brand & omit or swap for 1/2 tbsp miso if vegan or vegetarian)
1/2 tsp Cumin
1/2 tsp Coriander
Zest of a lime, grated
Juice of 1/2 a lime
2 tbsp Green spring onion tops sliced
1/4 cup water
1 tbsp Garlic infused olive oil
Curry:
one measure of curry paste using the above recipe
One 300g Firm tofu (pressed)
Lime juice from 1/2 a lime
130g Kent or Japanese Pumpkin
1/2 cup Coconut milk (check no inulin)
1/2 tbsp sugar
1/2 cup of vegetable stock - we love the San Elk low FODMAP and gluten-free stock
20 Green beans
5 Thai basil leaves
Topping:
1 tbsp Peanuts, chopped
Coriander leaves or Thai basil leaves
A squeeze of lime juice
METHOD:
Optional - before you start making the curry paste press the tofu to firm it up. Cut the slab of tofu in half to make it half the height - place on kitchen paper on a plate, cover with more paper and another plate weighted with a heavy book or pan. Press for 20 mins then pat dry and cut into cubes.
Make the curry paste. Place all paste ingredients in a blender or food pocessor and blend until smooth. Alternatively, use a pestle and mortar.
Heat 2 tbsp olive oil in a large pan.
Add one measure of the curry paste (ingredients above), cook for 2 minutes until it 'dries out'.
Add stock and simmer until reduced by half.
Add coconut milk, lime leaves, sugar and fish sauce and stir.
Add pumpkin and cook for 8-10 mins, or longer if you prefer it really soft. - add more boiling water if necessary.
Add tofu and beans and cook for an additional 3 mins.
Add toppings and a squeeze of lime juice.