Thursday, 10 January 2013

Thai Tofu Curry

1 tbs grated ginger, grated
2 cloves fresh garlic, crushed
1 medium onion, sliced
1 large carrot, sliced
1 zucchini (summer squash), sliced
1/2  red capsicum (bell pepper), sliced
small handful snow peas
 1/2 tsp celtic sea salt
1 tsp stock powder
4 whole kaffir lime leaves
270ml can coconut cream
2 Tbs lemon juice
1/4 cup roughly chopped basil leaves
olive oil for frying
Chilli to taste (optional)

For the Tofu (this will be prepared separately to the vegetables. See green section of method below )
350g firm tofu ,cut into pieces
1 tsp stock powder
1/2 tsp Celtic sea salt
2 cloves fresh garlic, crushed
1/2 Tbs grated ginger
2 whole kaffir lime leaves

Fry tofu with all seasoning in a little olive oil. I use a non stick pan and stir occasionally to get a nice golden crust to the outside

Meanwhile, in a separate pan,  sauté onion, garlic, ginger, chilli and lime leaves in olive oil for 1-2 minutes  
Add carrots, followed by other vegetables according to hardness. Once all vegetables are added, fry for a few more minutes.
Add coconut cream, salt and stock powder and allow to simmer covered for 5-10 minutes until vegetables are cooked but not mushy
Finally stir through fresh basil and lemon juice.

Serve on rice 

Trust ye in the LORD for ever: for in the LORD JEHOVAH is everlasting strength:  (Isaiah 26:4)

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...