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20 December 2012,22:38 by
J.Sujatha

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THAI CURRY WITH TOFU

Serves :
6

Preparation Time :
20 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Pour in 2½ cups of the coconut milk into a saucepan and bring to the boil. Add the tofu, adjust seasoning with salt and pepper to taste.
  • Simmer to low flame for about 10 - 12 minutes. Remove the tofu using a slotted spoon and place on a plate. Reserve the coconut milk.
  • Pour the remaining coconut milk into a saucepan and whisk in the spicy paste. Cook, stirring continuously for about 15 - 20 minutes or until the curry sauce is very thick.
  • Gradually whisk the reserved coconut milk into the curry. Add the cooked tofu and cook for another 5 minutes.
  • Blend the cornflour with 1 tablespoon of cold water and stir into the curry. Cook until thickened. Transfer into a warmed serving dish.
  • Garnish with chilli, lemon wedges and coriander. Serve hot with Thai fragrant rice.

INGREDIENTS

  • 750 ml coconut milk
  • 750 grams tofu, drained and cut into small cubes
  • Salt and freshly ground black pepper, to taste
  • Thai fragrant rice, to serve

Ground to Smooth Paste

  • 3 - 4 garlic cloves, peeled and chopped
  • 100 grams onion, peeled and cut into wedges
  • 1 teaspoon crushed dried chillies
  • Grated rind of 1 lemon
  • 1 inch piece fresh root ginger, peeled and grated
  • 1 tablespoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon turmeric
  • 2 tablespoons light soy sauce

Cornflour Mixture

  • 2 teaspoons cornflour , Mix with little water to paste

To garnish

  • 1 tablespoon freshly chopped Coriander
  • 2 red chillies, deseeded and cut into rings
  • Lemon wedges

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