Home
Paintings
Daily
Sudoku
Daily
Kakuro
Paul's
Lunchbox

Ingredients
& Tools

-Main-
Bhindi Sabji
Chana Dahl
Chole
Masala

Couscous
Lauki
Kofta

Lauki
Sabji

Stir-Fry
Lotus Root

Mexican
Salsa

Simple
Pasta

Thai
Tofu Curry

Torai
Paratha

Mooli
Paratha

Yellow
Bean

-1-2 day-
Sweet
Rice

Spicy Bean
Noodles

Rice
Noodles &
Seaweed

Vegan
Sushi

-Sweets-
Apple
Crumble

Durian
Rice
Pudding

Boondi
Ladoo

Gulab Jamun
Jalebi
Jam
Doughnuts

Naan
Khatai

Pandan
Cake

-Extras-
Lotus Root
Crisps

Mango &
Apple
Chutneys

Onion Bhaji
Pakoras
Roti Jala
Samosas
English
Samosas

Tortillas
/chips

-Basics-
Pandan
Paste

Saffron
Syrup

Yeast
Suspension

-Flatbreads-
Roti / plain
Paratha

Stuffed
Paratha

Spiral
Paratha

Spiralled
Spiral
Paratha

Double
Spiralled
Spiral
Paratha

English
Paratha

Puri
Luchi
Bhatoora
Naan
Amritsari
Kulcha

Urad
Papad

Khichiya
Papad

-Finally-
Meals thrown
together

Meals from
Leftovers

Different
Parathas

Knowledge
& Cheats
More
Vegan
Recipes
PC Plus
Green Shield
Bugs
DIY Dyson
Repair
Wallpapers
Gurmukhi
Fridge
Magnets
Stuff to
Buy/ d/l
Acceptable
Use
Policy
Idiots
Copyright
Quick
Response
Codes
Learning
Gurmukhi
with
Billie
the Cat
Let the
Devil
Wear Black
Water
Rocket
Index
My Old
CompuServe
Site
Project
Pitcher
Plant

Digg
Digg this


del.icio.us
Add to
del.icio.us


Submit to Reddit
Reddit

 
10

 

Thai Tofu Curry

Green Thai curry with fried tofu chunks.

Galangal aka Thai ginger. If you can't get this, try getting the mince.
Galangal aka Thai ginger.
If you can't get this, try getting the mince.
Ingredients:

  • Tofu - Chinese supermarket quantity of roughly three slabs of 2" square by 1.5" deep.
  • 12 thin green chillies
  • 4 cloves of garlic - pressed
  • 1 onion or, you can use a few shallots instead.
  • 2" galangal root - skinned and grated
  • 3 frozen Kaffir lime leaves chopped finely
  • 1 lemon grass stem, topped and tailed and chopped finely
  • 2 tsp jeera
  • 2 heaped tsp coriander powder
  • small handful of coriander leaf, chopped finely
  • 1 tsp basil chopped finely
  • 1/2 can coconut milk
  • 3 tsp lemon juice
  • oil for frying
  • 3 fist-sized handfuls of rice (it doesn't have to be Thai fragrant rice, just long grained of some sort will do - whatever you have at hand)


Lemon grass. Don't pick dried out or pale looking ones. Get healthy-looking stems like these.
Lemon grass. Don't pick dried out or pale looking
ones. Get healthy-looking stems like these.
Method:

In a pan, put the rice and boil it according to the instructions.

In another pan, put the jeera and some oil and fry until it starts to brown. Add the coriander powder and fry that. Put to one side.

Grate 2" of galangal - note that this removes the fibres from it so they won't get stuck between your teeth.

Top, tail and chop up the lemon grass. You are aiming for pieces around 2mm big.

Top, tail and chop up the 12 chillies.

a) chopped onion; b) chopped chillies; c) grated galangal; and, d) chopped lemongrass.
a) chopped onion; b) chopped chillies;
c) grated galangal; and, d) chopped lemongrass.
Chop up the onion, or, if you are using spring onions, remember that most of the flavour of a spring onion is in the green part so just chop 1/2" off the top and nip the bottom off, before chopping up into pieces around 5mm long.

Skin the garlic, ready to press it

Frozen Kaffir Lime Leaves. Being frozen, the flavour is locked in.
Frozen Kaffir Lime Leaves. Being
frozen, the flavour is locked in.
Cop up the lime leaves into small bits.

Some people prefer to leave them in whole and then remove them after cooking - frozen Kaffir lime leaves are quite strong so you might decide that you want to do that as well.

Reheat the pot and put in galangal and lemongrass and fry for around half a minute or so.

Then add the chillies and fry for about another minute.

Add the onion and the garlic and fry. When the oil is absorbed, add around 100mls water, put the lid on and let it cook until the onion is soft.

While it is doing that, add the basil, coriander and lime leaves to it.

Chinese supermarket tofu. This shows two of the three blocks
Chinese supermarket tofu.
This shows two of the three blocks
Drain and then wash the tofu and then chop it up into roughly 1.5cm cubes.

Deep fry until golden and crispy.
Deep fry until golden and crispy.
Put the deep oil fryer on at 180 Celsius.

Whilst that is warming up, the onions in the curry should be soft by now. To the curry, add the coconut milk and the lemon juice. Put the lid back on with a low heat under it.

One block at a time (18 cubes in this example) lower the cubes into the oil, taking care not to splash too much.

Fry the cubes, agitating them so that they self-turn - use a fork for any that are reluctant.

When done, drain for a few seconds on some paper kitchen towel.
When done, drain for a few seconds
on some paper kitchen towel.
Once they are brown, tip them out onto some paper kitchen towel to mop up any spare oil.

Add them to the curry mix and put the next batch into the fryer, repeating until complete.

Divide the rice into the three lunchboxes and then divide the thai curry into them, ensuring that they each have roughly the same number of tofu cubes.

Stir them into the rest of the sauce and serve on a bed of rice.
Stir them into the rest of the
sauce and serve on a bed of rice.

Copyright ©2005 - 2013 P.A.Grosse. All Rights Reserved

 
Gurmukhi Sudokus - practice your logic skills with a diffrent character set.
 
Contact
 
Paul Alan Grosse - paintings - Netherlandish Anthropomorphic, surrealism, paintings: Wall Art and many other things to buy