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RECIPES
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THAI RED CURRY WITH FRAGRANT RICE
Serves 4
Vegan
Ingredients:
225g/8 oz Thai fragrant rice
250/9oz regular tofu
for frying vegetable oil
15ml/1 tbsp vegetarian Thai red curry paste*
150g/5 oz shallots or red onions, halved and sliced
1 clove garlic, crushed
1 aubergine, cut into 1 cm/ ½ inch cubes
1 courgettes, cut into 1 cm/ ½ inch cubes
100g/4 oz green beans, cut into 2.5cm/1” slices
100g/4 oz mange tout, topped and tailed
300ml/½ pint coconut milk
Juice of 1 lime or lemon
To taste salt and freshly ground black pepper
To garnish fresh coriander
*make sure
it doesn’t contain shrimp or fish sauce as some makes do
Method:
Cook the rice according to the instructions on the packet. Drain
well and keep warm.
Wrap the tofu
in several layers of kitchen towel and press firmly with the palms
of your hands to extract the excess water. Cut into cubes or triangles.
Heat oil to a depth of ½ cm/1/4” in a frying pan and
fry the tofu until golden on both sides. Drain and reserve.
Heat 15ml/1
tbsp of oil in a saucepan and gently fry the shallots or onion,
garlic and aubergine for 5 minutes. Add the Thai red curry paste
and cook over a gentle heat for 2 minutes.
Add the other
vegetables, reserved tofu and coconut milk and simmer for 15-20
minutes until cooked. Add the lime or lemon juice, salt and pepper.
Serve the curry
with the Thai fragrant rice, garnished with sprigs of fresh coriander.
Copyright The Vegetarian Society 2002
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