TOFU CURRY RECIPE

By LaFleur Magazine

Green curry paste has existed for centuries and according to Sansern Gajaseni, instructor at Thailand's The Oriental Hotel Thai Cooking School. "Thai curry pastes are the cornerstone of Thai cooking, with intense blends of chilies and other ingredients, mostly herbal such as kaffir lime, lemongrass, ginger, cilantro stems and garlic." Thai curries that are heavily spiced with chiles rate between 6-7 on a heat scale of 1-10. Adjusting the level of heat desired can be accomplished by decreasing the amount of curry used in preparation of the recipe. If you prefer curry with less heat, add 1/2 tablespoon when following the curry paste recipe.

Jasmine rice, referred to in Thai cooking as khao him mali, and other varieties of rice are considered the most important part of any Thai meal, according to Thai Chef McDang, author of The Principles of Thai Cookery.

When making the following Thai Curry with Cilantro and lime recipe, keep in mind the use of an authentic, herbal curry powder and jasmine rice to create an authentic Thai meal. Handcrafted, authentic curry blends are typically mixed with green and red chiles, galangal, cumin, coriander, shallots, garlic, and cilantro. Lemon grass, Lampong pepper and kaffir lime leaves are also a great addition to the spice and flavor.

Green Curry is essential to Thai cuisine and may also be used to spice up other Asian and Indian dishes. Just add 1 teaspoon of green Curry to punch up the aroma and flavor. 
Ingredients
  • 1, 8 ounce package extra firm tofu
  • 1 carrot, sliced thinly (for garnish)
  • Steamed Jasmin rice
  • 3 tablespoons cilantro, chopped
  • 1 - 2 chives, chopped
  • 2 tablespoons green curry
  • Salt/pepper, to taste
  • Palm sugar peanuts, crushed
Directions
  • Steam rice according to package directions making desired serving size.
  • Slice tofu into thin slices, about 1/4 inch thick.
  • Cut each slice into small triangles and pat dry with cloth or paper towel.
  • Heat 2 tablespoons oil in a large fry pan.
  • Sauté tofu in oil until lightly golden and crispy on the edges.
  • Make curry paste according to desired heat level and consistency.
  • Add fresh lime juice for citrus flavor.
  • To make a curry paste, simply mix 1/2-1 tablespoon curry powder with 1 tablespoon of water and 1 tablespoon oil. For a traditional 
  • Thai paste, use 1/2 tablespoon fish sauce and 1/4 teaspoon lime juice in lieu of the water.
  • Set one large scoop of rice in a serving bowl or plate. 
  • Top with curry sauce and set tofu triangles around rice.
  • Garnish with carrots, cilantro, and crushed palm sugar peanuts.
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