I don’t think this is terribly authentic… anytime I’ve had Thai curry in a restaurant, it’s with lots of sauce and not many veg. This recipe is the opposite… lots of veg (plus tofu) with a nice bit of sauce coating them.
Now for the “mystery” vegetable. I know what it is… but do you? Hint: we grew it on our allotment this year, and just today harvested the first of the crop. It was one of several veg in the curry, and it’s rather difficult to distinguish in the photo above. So to make it easy for y’all, I’ve included a photo of it in its raw and nekkid state:
Thai curry (non-authentic version)
|2 teaspoons||vegetable oil||2 teaspoons|
|1 tablespoon||minced fresh garlic||1 tablespoon|
|1 tablespoon||minced fresh ginger||1 tablespoon|
|1 sachet (50g)||creamed coconut||2 ounces|
|(or substitute 1 can coconut milk)|
|1 tablespoon||Thai curry paste (I use red)||1 tablespoon|
|450g||assorted vegetables, cut into bite-sized pieces||1 pound|
|250g||tofu, raw or fried||8 ounces|
|salt to taste|
|handful||minced fresh coriander (cilantro), optional||handful|
1. Heat oil in a heavy saucepan over medium-low heat. Gently fry garlic & ginger for 30 seconds (do not brown).
2. Add creamed coconut plus water to equal 400ml/13 ounces (or substitute coconut milk). Heat until creamed coconut melts (or until coconut milk is hot). Add curry paste and salt to taste.
3. Add vegetables in stages, harder vegetables like potatoes will need more cooking time than softer ones like courgette (zucchini). (Total cooking time will be about 10-15 minutes, depending on which vegetables you’ve used.)
4. When vegetables are almost done, add tofu and continue cooking until vegetables are tender but not mushy and tofu is heated through. Stir in coriander (cilantro) if using, and serve over rice, noodles or quinoa.
Makes two large servings.