WAX GOURD AND TOFU CURRY
Serves :
8
Preparation Time :
Cooking Time :
Preparation Method :
- To prepare kaeng khua curry paste: in a mortar, pound dried chilies and salt finely.
- Add galangal, lemongrass, garlic and shallots and pound well.
- Add dark fermented soybean; continue pounding until a smooth paste is obtained. Put aside.
- Bring a pot of water over medium heat.
- Boil tofu until done and floated to the surface to obtain firm and chewy texture.
- Remove and leave to cool. Diagonally cut tofu into pieces and put aside.
- Cut wax gourd into halves, discard seeds and peel. Wash and cut to obtain 1 inch pieces. Put aside.
- Cook coconut cream in a pan over medium heat until oil surfaces. Fry curry paste until fragrant and red oil surfaces.
- Fry curry paste until fragrant and red oil surfaces. Add in boiled tofu and toss well.
- Transfer to a curry pot and add coconut milk. Stir well and cook until boiling.
- Add wax gourd is cooked through. Season to taste with light soy sauce, salt, sugar and tamarind juice.
- When it boils again, add kaffir lime leaves and red spur chili, remove from the heat.
- Dip out into a serving dish and serve.
INGREDIENTS
- 2 piece hard white tofu
- 500 grams mature wax gourd
- 400 grams coconut cream
- 5 tablespoons kaeng khua curry paste
- 500 ml coconut milk
- 5 tablespoons light soy sauce
- 1 teaspoon sea salt
- 4 teaspoons palm sugar
- 4 tablespoons tamarind juice
- 5 kaffir lime leaves, torn
- Red spur chili, sliced diagonally
Kaeng khua curry paste
- 8 dried red spur chilies, seeded and soaked until tender
- 1 teaspoon sea salt
- 2 teaspoons mature galangal, finely sliced
- 2 tablespoons lemongrass, finely sliced
- 30 cloves Thai garlic, peeled
- 20 shallots, finely sliced
- 2 tablespoons dark fermented soybean
1 comment for “Wax Gourd and Tofu Curry”
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