I shamelessly stole this from Spice In The Box and made it for a friend in the evening.
When I made lunch I decided I wanted to cook this in the evening, especially as I had broccoli, tofu and sweet potato on hand, and also because I wanted to try something new. Some alterations were made to suit what was in the kitchen:
- replaced basil with coriander (because, mmmm, coriander)
- used peanut oil instead of olive oil
There were three types of Thai curry paste in various supermarkets, one organic, two not, and two red or green, and one not. The odd one out was a jar of organic yellow chilli paste, so I dutifully bought a 100g jar for 4,95€ as well as a tin of coconut milk (2,57€). A 500g bag of organic Thai rice cost 2,09€.
I also bought a jar of non-organic green curry paste “just in case” because the original recipe called for it, and because I wasn’t really sure of the difference between the different kinds so have something to experiment with. After some deliberation we used the yellow paste as we reckoned it would almost certainly taste nicer than the other.
Our ingredients were:
- One medium onion
- 100g sweet potato
- Some left-over carrots that needed using
- 150g broccoli
- 125g tofu
- One teaspoon grated fresh ginger
- Four teaspoons (about 60g) yellow Thai curry paste
- One teaspoon chilli paste
- Five teaspoons chopped coriander
- Soy sauce to taste
- 200g Thai rice
Start by preparing the vegetables. Slice the onions and cube the carrots and sweet potato into one-centimetre pieces. Break the broccoli into small florets and trim to tidy where necessary. Put aside.
Drain the tofu and squeeze to expel excess liquid, then cut it into strips. Ours were about two centimetre long and half as thick.
Heat the oil in a wok and when it is hot enough, fry the tofu until it starts to golden. Remove and set aside. Fry the vegetables, starting with whatever will take longest first; carrots, sweet potato, onions, broccoli.
When the vegetables are nearly cooked, remove them from the wok and set aside.
Introduce the curry paste and ginger to the wok and stir. We worried at first that the wok was dry, but the curry paste released some oil which made things easier. Add the chilli paste and stir. When the curry paste and ginger has fried for a moment, add the coconut milk and stir well. Add the soy sauce and coriander, stir, then bring to a boil. Turn the heat down and allow to simmer gently for a few minutes.
Introduce the vegetables and tofu and stir. Add soy sauce to season. Bring back to the boil over a high heat then stir, reduce the heat and allow to simmer until the vegetables are cooked through.
Meanwhile, prepare the rice according to the instructions as it’s the first time you’ve done Thai rice! The packet called for five volumes of unsalted water to one volume rice, boiled uncovered for 12 minutes, and salted once drained. We forgot to salt but both like soy sauce so used that instead.
After we’d eaten we foolishly realised that we should’ve used coconut oil instead of peanut oil — there was even a jar available — so that’s something to remember for next time. We also had to use frozen chopped coriander as there was no fresh leaf coriander available in the supermarket.
I didn’t get a choice of “sweetened” or “unsweetened” coconut milk. Instead, there was a choice of “for cooking and drinking” or “for cooking only”, so I’m guessing that amounts to the same thing. A third jar was not marked either way so I went for that one.
Despite some things not being quite the same as the original recipe, it was incredibly tasty for a first attempt and definitely one to have another go at, properly!