I have been looking at this recipe for awhile and kept wondering what Green Thai Curry tasted like. I guess it was the list of ingredients that had been putting be off, but finally I buckled down and decided that it was time. The hardest part of the recipe was making the green chile paste, which I will admit I could have done a lot better with. First off, when Isa says to use a coffee grinder to grind your spices DO IT. Don’t think this would be the best time to use your mortar and pestle that has been sitting untouched for almost a year. Because if you are me there is no way that you will be able to grind the spices into a powder. But the coffee grinder you don’t use very often would have done the job.
I guess I could say the only downfall of this recipe was me. The spice flavor would have been nicer and I wouldn’t feel the random coriander seeds in my mouth, if I would have ground the spices to a powder. Also, I think that the curry would have been a nicer shade of green without flecks if I used a food processor. Oh well, the curry was very tasty. I served it over rice. It actually wasn’t spicy at all to me, which might be because the peppers that I got at the store were not as spicy. Sometimes you get the spicy ones and other times you don’t. It is like a game of pick the spicy pepper 🙂
Source: Vegan with a Vengeance by Isa Chandra Moskowitz
FOR THE CHILE PASTE:
2 small Thai green peppers or serrano chiles, seeded and chopped
2 jalapeno peppers, seeded and chopped
1/2 cup boiling water
2 tsp crushed coriander seeds
1 tsp cumin seeds
5 white peppercorns
1 tbsp fresh chopped lemongrass
1 tbsp chopped fresh ginger
3 cloves garlic
1 cup lightly packed fresh cilantro, plus extra for garnish
2 tsp finely grated lime zest
1 cup shallots, chopped
5 tbsp peanut oil
1 block tofu, pressed and cut into small triangles
1 red bell pepper, seeded and thinly sliced
1 medium-sized red onion, sliced into thin half moons
1 (15 oz) can coconut milk
1 1/2 tbsp pure maple syrup
Juice of 1 lime
1/2 cup lightly packed fresh basil
To make the chili paste, place the serranos and jalapenos in a bowl, cover with about 1/2 cup boiling water, and let sit for 15 minutes. Place the coriander seeds, cumin seeds, and peppercorns in a small skillet and toast over medium heat for about 2 minutes, until they are fragrant. Transfer to a food processor and grind into a powder. (if you are using a blender instead, it may not grind the seeds into a powder, it may just bounce them aorund, so either use a mortar and pestle or a coffee grinder to grind them or just place them with all the other ingredients and hope for the best.) Add the remaining ingredients, including the chiles in their water; grind to a paste. Cover and set aside until ready to use.
Heat 2 tbsp of peanut oil in a large nonstick skillet over medium-high heat. Add the tofu triangles and heat on each side until golden brown (about 4 minutes per side). Transfer to a large plat and cover with foil to keep warm. In the same skillet, saute the red pepper and onions (add a little extra oil if needed) for about 3 minutes, until just slightly tender.
Preheat a heavy-bottomed medium-sized saucepan over low-medium heat. Add the chile paste and cook for about 2 minutes, stirring constantly. Add the coconut milk and turn the heat up a bit. Mix together until the paste is incorporated; bring to a low boil. Add the maple syrup and lime juice, taste for sweetness, then add a little more maple syrup if necessary. Place the tofu, peppers, and onions in the sauce and cover; cook for 5 minutes. Add the basil and turn off the heat. Let sit for 5 minutes or so before serving. Transder to serving bowls and garnish with fresh cilantro.