Something fast, light and fresh to suit our summer weather. Enjoy.
BTW - Please forgive my tiny, matchbox of a kitchen, and my malfunctioning camera.
This quantity serves the six savages in our house, and I usually accompany it with rice.
Green Curry with Tofu.
BILD1991 by Muirgheal, on Flickr
400g firm tofu, drained and cut into 1” cubes.
2 tbsp cooking oil, I used rapeseed oil, (not in pic.)
200g mushrooms, sliced.
8 spring onions, separate the dark and pale green parts of the spring onions, finely chop both, and keep the dark part for adding just before serving.
5 tbsp green curry paste, for a hot hot curry.
3 green thai chillies, finely sliced, again for a hot hot curry.
1” piece of ginger, minced.
Approx. 1 tbsp fish sauce.
15 g palm sugar.
A can of coconut milk.
Large bunch of spinach, rinsed and well drained.
3 carrots, julienned.
Some fresh coriander, chopped.
Rice, to accompany.
BILD1997 by Muirgheal, on Flickr
To drain the tofu well, it is best to place between two plates, with kitchen towel and tea towels. The weight on top, in this case, my pestle and mortar, which will help remove most of the liquid from the tofu.
BILD1999 by Muirgheal, on Flickr
Heat the oil in a saucepan. Add the sliced mushrooms, and the pale spring onion, and sauté for two minutes.
BILD2006 by Muirgheal, on Flickr
Add green curry paste, ginger, chillies, fish sauce, palm sugar, and coconut milk. Allow saucepan to heat up until simmering.
BILD2013 by Muirgheal, on Flickr
Add the tofu cubes, and simmer for 15 minutes. I find this is the best time to put my rice on to cook.
Remove from heat, and add in spinach and carrot. Cover, and leave for a few minutes while you sort out your rice.
Stir in chopped coriander and dark spring onion just before serving, and serve with a wedge of lime.
BILD2022 by Muirgheal, on Flickr