Thai Green Tofu Curry

Ahh, memories of Thailand... It was our honeymoon nearly 5 years ago... our first truely relaxing holiday (pre children naturally)... in the seaside towns of Krabi and Koh Samui... lazing by the pool... a bit of adventure with kayaking, elephants and underwater exploration...  and most importantly, simple, authentic, delicious food.

Gourmet vegetarian feast in a shanty on the river

 
So any recipe that can take me close to that memory (as well as being quick and easy to feed the kids after work) is more than welcome in my home.

 

I found the original version on mythermomixhints and tweaked it by making it vegetarian with tofu instead of chicken and soy sauce instead of fish sauce.  I reduced a few of the elements as I wasn’t sure how it would be for the kids but I can assure you it was just right.  And was enjoyed by all.

Thai Green Tofu Curry

50g cashew nuts
1 Green Chilli de seeded
2 cloves of garlic
1 Lemon Grass stem roughly chopped
2 Coriander roots with stems
2 pairs Kaffir Lime leaves
20g rice bran oil (or olive oil)
440g tin organic Coconut Milk
2 tbsp soy sauce (or fish sauce if you prefer)
1 tbsp palm sugar
350g firm tofu cubed
Assorted veggies (eg; 1 carrot julienned, ¼ red capsicum, handful green beans, ½ zucchini, ½ broccoli chopped)
a few thai basil leaves
Handful bean shootsCoriander leaves to garnish

Steamed Jasmine rice to serve (see Thermomix EDC)

 

• Place nuts in bowl and mill for 5 seconds speed 9 then set aside
• Chop chilli, garlic, lemon grass, coriander root, kaffir lime leaves Speed 7 for 10 seconds
• Scrape down and add oil and sauté 3mins on 100 degrees at speed 1
• Add coconut milk and cook for 4 mins at 100 degrees on speed 1
• Blend 20 secs on speed 9 for a smoother sauce
• Add  tofu and vegetables and cook for 7 mins at 100 Degrees, reverse, speed soft (I prefer to pan fry tofu in a little oil seperately to give it a golden, crisper coating)
• Add sauce, basil, sugar, bean shoots and ground nuts  and cook 2 mins at 100 degrees reverse speed soft
• Serve with steamed rice and garnish with coriander

Enjoy!