YELLOW THAI CURRY
A light and brothy Thai Curry made with fresh Turmeric and aromatics.
Ingredients
- 1 stalk Lemongrass chopped
- 5-6 Garlic cloves
- 2-3 Shallots
- 1 small piece Galangal
- 1 small piece fresh Turmeric
- 1/4 Cup Coriander Stalks
- 2-3 birds eye chillies
- 5-6 Kaffir Lime leaves
- Fresh Basil handful
- 1 Lime Juice
- 1 tsp Palm Sugar
- Salt to taste
- 4-5 Baby Corn
- 50 gms firm Tofu
- 2 tbsp Vegetable Oil
- 2.5 Cup Coconut Milk
- 2 tbsp Coconut Cream
- 1 tbsp Cornstarch
Instructions
- Cut the Tofu into cubes. Add Corn Starch and a little Salt to the Tofu and mix with a light hand until the Tofu is well coated.
- Add 1 tbsp Oil to a non stick skillet, once hot add the Tofu and cook on all sides until crisp. Keep aside
- To a power blender add: Lemongrass, Garlic, Shallot, Galangal, Turmeric, Bird eye chillies, Coriander Stalk, little water and blend to a coarse paste
- Add Oil to a heavy bottom pan. Once hot, add the paste you just made. Sautee for a couple minutes then add 2 tbsp of Water. Cover and cook on a low flame for 2-3 minutes until the oil releases from the paste
- Add Coconut Milk and bring to a simmer. Continue to simmer for 5-6 minutes on a low flame until all the flavors are well incorporated. Strain the liquid.
- Transfer the Curry back to the pot, add Salt and Palm Sugar and bring to a simmer. Add the Baby Corn and simmer until cooked.
- Add lime juice, fresh Basil, Tofu and bring to a gentle simmer. Add the Coconut Cream, stir well and serve with Rice.