Thai Green Curry with Rice

Disclaimer: This recipe is pure phony by the way! I say that because it uses Thai green curry paste from the supermarket. However, “real” Thai green curry paste requires loads of obscure ingredients (red turmeric? Makrut lime leaves??), and this stuff is hard to find. I want to get ma dinner made, no’ go oan an expedition.

This recipe also involves pressing tofu and cooking brown rice. Pressing tofu is no big deal! You basically just squeeze the water out. It makes the tofu more absorbent. Cooking rice is a piece of piss as well: You put rice in a warm pan, you add liquid, you wait. How much liquid? For white rice, the same volume of liquid as the rice, and for brown rice, it’s twice the volume. How do you find out the volume of the rice? You put the rice in a jug. You don’t even need scales — use 100ml of brown rice person. If you want to make your rice more fancy, follow the recipe below by adding fried onion and using veg stock instead of water.

You can add sugar and peanut butter to make the finished curry less spicy, or if you just like peanut butter.

 

In brief: Put some tofu in the oven. Cook some rice. Fry the curry paste in a pan, then add peppers, coconut milk and optional peanut butter and sugar. Add the tofu to the pan once it’s crispy.

 

Adapted from The Guardian and Minimalist Baker.

 

Serves 4

 

Ingredients

For the rice:

2 TBs oil

300g uncooked brown rice

1 onion, diced

800ml vegetable stock

 

For the curry:

2 TB oil

2 tubs of Blue Dragon Thai Green Curry paste

2-3 peppers, diced

400 ml coconut milk

1 tsp soy sauce

400g firm tofu, pressed if possible

1 tsp sugar (optional)

1 TB peanut butter (optional)

 

Recipe

  • Press the tofu. You don’t have to, but it makes the tofu more absorbent better. Press it by wrapping it in loads of kitchen roll, sitting it on a plate, then putting a heavy pan on top and leaving it for a wee while, around 15 muntes or so. A neater way is to use a tofu press — I made one out of two chopping boards and some screws and wing nuts, but that’s for another post.
  • Bake the tofu: Heat the oven to 205C / 185C fan / 400F and cut the tofu into bite-size pieces. Put some greaseproof paper on a baking tray and put the tofu on top. Bake for 25 minutes, turning halfway through.
  • Cook the rice: Heat the oil on a medium head and sauté the onion for 5 minutes. Add the rice and stir for a couple of minutes, to coat the rice in the oil. Add the stock, turn the heat down to a low simmer and cover. It will cook all by itself in about 25 minutes, just check occasionally that the heat stays on a simmer.
  • Make the curry: Heat another 2 TB of oil in a pan on a low-medium heat, and add the curry paste. Let it cook away for a good 5 minutes, then add the peppers, coconut milk and soy sauce. Cook on a medium heat until the peppers are cooked through, adding the tofu pieces once they have firmed up and taken on a bit of colour.
  • Taste, and add sugar and peanut butter if you find it too spicy.

 

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