At this time of yr, in the tunnel amongst the final heat of summertime and the uncompromising chilly of wintertime (let us call it autumn?), I just want to take in curry. But not the oily, rich type that wants to be mopped up with naan. Instead, I want some thing sharp, clean, scorching, sour and salty that will make me really feel alive – such as today’s recipe, which borrows flavours from Thai cooking. It is packed with chilli, ginger, turmeric and lime, with tofu and coconut thrown in to round points out. I hope it will awaken your senses, crystal clear your sinuses and place a hop in your move and a skip in your hop.
Tofu and coconut curry with turmeric and Thai basil
I use a manufacturer of tofu (Tofoo) that doesn’t want urgent, but if you use any other business or more-company tofu, it may well effectively have to have to be.
Prep 15 min
Cook 30 min
Serves 4
450g additional-business tofu
Rapeseed oil
300g inexperienced beans, topped and tailed
1 onion, peeled and finely sliced
5cm x 4cm piece clean ginger, peeled and grated
2 crimson bird’s eye chillies, finely sliced
1 ½ tsp caster sugar
½ tsp floor turmeric
1½ tsp good sea salt (or to taste)
1 x 400ml tin coconut milk
1½ tbsp fresh new lime juice (ie, from 1 lime)
25g Thai basil leaves
Jasmine rice, to provide
Keeping it about the sink, lightly press the tofu block amongst your fingers to get rid of as a lot water as achievable. Wrap in kitchen paper, push once again, then unwrap and minimize into 2½cm cubes.
Put a huge plate to one aspect of the stove – you will use this later for the cooked tofu and beans – and have all set a pair of tongs (or two forks) with which to switch the tofu. Warmth 3 tablespoons of oil in a massive frying pan over a medium-superior heat. When quite warm, add the tofu and fry for 6 to eight minutes, turning each and every minute or two, until eventually golden brown all more than. Trying to keep the pan on the warmth, thoroughly transfer the tofu to the plate.
Add the green beans to the scorching pan, shake to settle them into a single layer, and depart them to blister in the very hot oil for two minutes. Flip above the beans, repeat on the other aspect and, when they are all flecked with brown, transfer to the tofu plate.
Place the pan back on the heat and increase a tablespoon or so much more oil. At the time that is good and very hot, add the onion and fry, stirring, for 6 minutes, right until it’s turning translucent and starting off to capture at the edges. Insert the ginger and chilli, stir-fry for two minutes, then stir in the sugar, turmeric and salt. Increase the coconut milk, the cooked tofu and beans, and the lime juice, carry all the things up to a simmer, then leave to prepare dinner for five minutes.
Stir in the Thai basil leaves, prepare dinner for a last moment, until finally they wilt, then stir once again and taste – change the lime and salt if need be. Provide in bowls about some freshly steamed jasmine rice.
