KCB 5.9: Thai Vegetable Curry
Thai Vegetable Curry
Here's a tasty and unusual combination of potatoes and tofu simmered in a spicy lemon-peanut-coconut sauce. Serve alongside Thai Rice for a light meal.
• PREPARATION & COOKING TIME: 45 minutes
• YIELD: Enough for 4 persons
• YIELD: Enough for 4 persons
• 2 whole cloves
• 1 tablespoon (20 ml) coriander seeds
• 1 teaspoon (5 ml) cumin seeds
• 5 dried chilies
• 3 black peppercorns
• one 2 1/2 cm (1-inch) cinnamon stick, broken into pieces
• 3 tablespoons (60 ml) vegetable oil
• 1/2 teaspoon (2 ml) yellow asafoetida powder
• 2 small fresh hot green chilies, seeded and sliced into thin strips
• 1 teaspoon (5 ml) lemongrass powder
• 1/2 teaspoon (2 ml) galangal (laos) powder
• 2 cups (500 ml) coconut milk
• 1 teaspoon (5 ml) salt
• 1 tablespoon (20 ml) instant tamarind concentrate
• 2 tablespoons (40 ml) warm water
• 400 g (14 ounces) firm tofu cut into 1.25 cm (1/2-inch) cubes
• 4 tablespoons (80 ml) roasted peanuts
• 1/2 teaspoon (2 ml) cardamom seeds
• 4 medium potatoes parboiled, peeled, and cut into 1 1/4 cm (1/2-inch) cubes
• 2 tablespoons (40 ml) brown sugar
• 3 tablespoons (60 ml) light soy sauce
• 3 tablespoons (60 ml) fresh lemon juice
• 1 tablespoon (20 ml) coriander seeds
• 1 teaspoon (5 ml) cumin seeds
• 5 dried chilies
• 3 black peppercorns
• one 2 1/2 cm (1-inch) cinnamon stick, broken into pieces
• 3 tablespoons (60 ml) vegetable oil
• 1/2 teaspoon (2 ml) yellow asafoetida powder
• 2 small fresh hot green chilies, seeded and sliced into thin strips
• 1 teaspoon (5 ml) lemongrass powder
• 1/2 teaspoon (2 ml) galangal (laos) powder
• 2 cups (500 ml) coconut milk
• 1 teaspoon (5 ml) salt
• 1 tablespoon (20 ml) instant tamarind concentrate
• 2 tablespoons (40 ml) warm water
• 400 g (14 ounces) firm tofu cut into 1.25 cm (1/2-inch) cubes
• 4 tablespoons (80 ml) roasted peanuts
• 1/2 teaspoon (2 ml) cardamom seeds
• 4 medium potatoes parboiled, peeled, and cut into 1 1/4 cm (1/2-inch) cubes
• 2 tablespoons (40 ml) brown sugar
• 3 tablespoons (60 ml) light soy sauce
• 3 tablespoons (60 ml) fresh lemon juice
1. Dry-roast the cloves, coriander seeds, cumin seeds, chilies, peppercorns, and cinnamon in a small pan over moderate heat until the spices become aromatic (2-3 minutes). Remove the pan from the heat and transfer the spices to a coffee mill. Grind the spices to a powder; transfer to a small bowl.
2. Heat the vegetable oil in a 6-litre/quart saucepan over moderate heat. When the oil becomes hot, add the asafoetida, green chilies, lemongrass powder, galangal (laos) powder, and dry-roasted spices. Stir momentarily, add the coconut milk and salt, and stir until warm. Remove from the heat.
3. Combine the tamarind concentrate with the warm water. Whisk until smooth. Add the cubed tofu to the coconut milk mixture along with the peanuts, cardamom seeds, parboiled potatoes, brown sugar, light soy sauce, tamarind water, and lemon juice. Return to a very low heat and, stirring occasionally, simmer uncovered for 25 to 30 minutes or until the sauce thickens and the potatoes are tender. Serve hot.
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