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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) |
| 2
teaspoons Thai
green curry paste (or 3 teaspoons for a hotter curry) |
| 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 and cabbage 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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