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A
rich and spicy Thai green curry with shrimp, cubed tofu
and a selection of vegetables including green beans,
broccoli and green pepper served with fragrant Jasmine
rice.
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| 2
tablespoons canola or peanut oil |
| 1
onion—finely chopped |
| 1
kaffir lime leaf—finely chopped (or ½
teaspoon lime zest) |
| 1
tablespoon Thai
green curry paste |
| 2
cloves garlic—finely
chopped |
| 1
cup coconut milk |
| 1
cup fish, chicken or vegetable stock |
| 2
tablespoons fish
sauce |
| 1
tablespoon brown sugar |
| ½
teaspoon salt |
| 1
cup small broccoli florets |
| ½
green pepper (capsicum)—julienned |
| 1
cup green beans—ends trimmed and cut in half |
| 3½
oz (100g) firm tofu—cubed
|
| 1
cup Jasmine rice |
| 12
large uncooked shrimp (prawns)—peeled, deveined
and bottom of tail left intact |
| 2
tablespoons cornstarch (cornflour) mixed to a paste
with 2 tablespoons water |
| 2
tablespoons lime juice |
| 2
tablespoons finely chopped fresh cilantro |
HEAT
the oil in a large saucepan over a medium heat and cook
the onion for 5 minutes, stirring occasionally. ADD the
chopped kaffir lime leaf (or lime zest), curry paste and
garlic and cook, stirring, for a minute. ADD the coconut
milk, stock, fish sauce, sugar and salt, then bring to
the boil. ADD the broccoli, green pepper, green beans
and tofu, cover with a lid, then reduce the heat to medium
and simmer for 12 minutes. WHILE the curry simmers, cook
the rice. ADD the shrimp to the curry and simmer,
covered, for a further 5 minutes. ADD the cornstarch paste
and stir continuously until the curry thickens, then stir
in the lime juice and cilantro. SERVE on a bed of rice.
Variation:
Try adding other fresh or frozen green vegetables such
as zucchini (courgette), green peas and snow peas. For
a hotter curry use three teaspoons of Thai green curry
paste instead of two.
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2013 MEDITERRASIAN.COM
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