green vegetable curry
May. 20th, 2004 05:12 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
saint_monkeywe had a soup at a local laotian restaurant that dagoski and his wife took us to, it was so good that we went back, and i had a bowl to myself, with the intent of trying to decipher the recipe.
last night i made a soup that captured the spirit very well, although theirs uses green beans, broccoli, silken tofu, and enoki mushrooms, i used what i had. i'm sure you could make do as well with various veggies that you have around the house.
1 to 2 cups of stock (veggie, fish or chicken)
1 zuccini
a small handfull of cherry tomatoes
1 carrot
2 or 3 waxy type potatoes, like yukon golds
1 clove of garlic, minced
4 or 5 mint leaves, julienned
or you could use 5 or 6 basil leaves.
2 or three curry leaves
half of a small onion, diced
1/4 cup diced fresh mushrooms of choice
1 can of lite coconut milk
2 tsp green curry paste
1/2 pound firm tofu, cut into 1 inch cubes, set aside to drain.
1/2 cup of toasted, salted, macadamia nuts, processed in a food processor until
they reach the size of a large grain, like millet.
about a cup or two of precooked rice on the side...
spread the macadamia nut grain on a plate, dust with a little flour, and put the drained tofu cubes on the plate. roll them about until they are coated. this won't stick very well, but when you cook it, as you stir the cubes about, the nuts will stick to the tofu more and more.
cook this tofu in a skillet with a little oil in it. when it is browned, take it out and set it on paper towels to drain.
in a small saucepan, start the zuccini, carrots, garlic, onion, mushrooms, and potatoes in the stock on the stove on medium or so. the small amount of liquid will cook this more quickly, so after about three to five minutes, add the coconut milk, the mint, the curry leaves, the tomatoes, and the curry paste. stir to incorporate, salt to taste, and stir from time to time from now on, the coconut milk could stick and burn. you can add the tofu towards the end, and the nutcoating will come off in the curry, which tastes great, or you can serve it on the side. normally i would add a bit of a sweetener now, but the mint and the nuts made it so that this wasn't necessary. if you find that the balance is off, add a tiny amount of brown sugar or maple syrup.
if you have it, add fish sauce when you add the curry, a good dash will do.
dagoski and his wife took us to, it was so good that we went back, and i had a bowl to myself, with the intent of trying to decipher the recipe. last night i made a soup that captured the spirit very well, although theirs uses green beans, broccoli, silken tofu, and enoki mushrooms, i used what i had. i'm sure you could make do as well with various veggies that you have around the house.
1 to 2 cups of stock (veggie, fish or chicken)
1 zuccini
a small handfull of cherry tomatoes
1 carrot
2 or 3 waxy type potatoes, like yukon golds
1 clove of garlic, minced
4 or 5 mint leaves, julienned
or you could use 5 or 6 basil leaves.
2 or three curry leaves
half of a small onion, diced
1/4 cup diced fresh mushrooms of choice
1 can of lite coconut milk
2 tsp green curry paste
1/2 pound firm tofu, cut into 1 inch cubes, set aside to drain.
1/2 cup of toasted, salted, macadamia nuts, processed in a food processor until
they reach the size of a large grain, like millet.
about a cup or two of precooked rice on the side...
spread the macadamia nut grain on a plate, dust with a little flour, and put the drained tofu cubes on the plate. roll them about until they are coated. this won't stick very well, but when you cook it, as you stir the cubes about, the nuts will stick to the tofu more and more.
cook this tofu in a skillet with a little oil in it. when it is browned, take it out and set it on paper towels to drain.
in a small saucepan, start the zuccini, carrots, garlic, onion, mushrooms, and potatoes in the stock on the stove on medium or so. the small amount of liquid will cook this more quickly, so after about three to five minutes, add the coconut milk, the mint, the curry leaves, the tomatoes, and the curry paste. stir to incorporate, salt to taste, and stir from time to time from now on, the coconut milk could stick and burn. you can add the tofu towards the end, and the nutcoating will come off in the curry, which tastes great, or you can serve it on the side. normally i would add a bit of a sweetener now, but the mint and the nuts made it so that this wasn't necessary. if you find that the balance is off, add a tiny amount of brown sugar or maple syrup.
if you have it, add fish sauce when you add the curry, a good dash will do.
