Thai Green Curry with Crispy Sesame Tofu
My take on a classic Thai Green Curry with Crispy Sesame Tofu and Rice Noodles.
Servings: 4 people
..for the paste..
- 2-3 Thai Chillies green; bird's eye - deseeded for less heat
- 2 Garlic Cloves
- 1 Lemongrass Stalk
- 1/2 Onion
- 1 inch Ginger
- 1 tbsp Tofu
- 1 tsp Lime Zest
- 1 tsp Ground Coriander Seeds
- 1 pinch Cumin
- Thai Basil handful
- 1 pinch White Pepper
- Sea Salt to taste
..for the green curry..
- 400 g Coconut Milk full fat - 1 can
- 2-3 Indian Aubergines
- 1 Green Pepper medium
- 100 g Mangetout
- 100 g Baby Corn
- 100 g Beansprouts
- 2 tbsp Vegan Fish Sauce store bought or homemade
- 1/2 tbsp Soft Brown Sugar
Make the green curry paste. Toast the spices with chopped garlic and onion for a couple of minutes to bring up the flavours. Blend with the rest of the ingredients until it reaches a smooth texture (add some water if needed).
Chop the green pepper and the aubergines to bite size and sauté with baby corn in vegan "fish" sauce until caramelized. Remove the veggies from the pan.
Add the brown sugar, the curry paste and the coconut milk to the pan. Stir well and bring it to a boil. Add the veggies and simmer until they are fork tender (for about 20 minutes). In the last 5 minutes add in the mangetout.
Cut the tofu into triangles (press first if needed). Coat it in sesame seed and bake or air fry until crispy and golden (15-20 minutes).
Prepare the rice noodles according to their instructions.
In a bowl arrange a handful of noodles and the green curry on the bottom, and top with sesame tofu triangles and fresh coriander leaves or thai basil.
Vegan fish sauce: Bring 250 ml of water to a boil and pour it over 1 sheet of Kombu Seaweed. Allow to cool completely to better infiuse the flavour, then add 100 ml of Tamari .
Calories: 569kcal | Carbohydrates: 69g | Protein: 16g | Fat: 28g | Saturated Fat: 20g | Potassium: 764mg | Fiber: 8g | Sugar: 11g | Vitamin A: 491IU | Vitamin C: 52mg | Calcium: 210mg | Iron: 7mg