Saturday, May 12, 2012

Thai Green Curry with Tofu

David and I hosted my mom for a visit last weekend. Saturday night, we invited a friend to dinner for some Thai tofu and Five Crowns.

This was one of those "kitchen sink" dinners where I just kept popping stuff in.

Put together a stir fry of your favorites. Some advice about the best way to do this is here.

For the green curry sauce, I combined the following in a saucepan over low/medium heat, stirring until it was well mixed. I let it simmer for a while and then took it off the heat until it was time to pour it over the stir-fry.

1 can coconut milk
roughly 2T green curry paste (use more if you like spice, less if you don't)
the juice of two limes
roughly 2 T fish sauce
a heaping teaspoon of the following - gilgal (it's a root much like ginger, which you can buy preserved), kaffir lime leaves, cilantro, chopped lemongrass.
about 1/2 T brown sugar

We served the dish over a crispy rice cake.

Alas, there are no pictures.

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