Fresh, light and fragrant this curry is super easy to make from scratch and the addition of tofu provides plenty of protein. It is much easier than you think to make up your own Thai curry paste – everything is placed in a nutri bullet and processed until smooth. The paste can be made ahead and kept in the fridge for 3-4 days. It can also be frozen in ice cubes so you could make up a batch ready for creating delicious curries in a hurry. Adding chlorella at the end of cooking gives the soup a wonderful deep vibrant green colour.
Yields4 ServingsPrep Time15 minsCook Time20 minsTotal Time35 mins
Curry Paste
1Handful of coriander leaves
2garlic cloves
1small onion (chopped)
0.50tspfresh root ginger
1green chilli (deseeded)
2lemongrass stems (chopped)
1tspground cumin
0.50tspground turmeric
1tbsptamari soy sauce
0.50lime
2tbspxylitol (available as Total Sweet) or maple syrup
1tbspfish sauce or vegan ‘fish sauce’
Curry
350gtofu, firm
2tbspcornflour
1tbspolive oil
400glight coconut milk
60mlvegetable stock
125gshittake mushrooms, sliced
10baby sweetcorn, halved lengthways
1green pepper thinly sliced
100gsugar snap peas
2Pak choy, leaves separately
2Kaffir lime leaves
1tbsptamari soy sauce
1tspfish sauce or ‘vegan fish sauce’
6gSun Chlorella A Powder
2tspcornflour
1bunch fresh Thai basil or coriander leaves to garnish
4Basmati rice to serve
1
Make the curry paste. Place all the ingredients in a blender or nutri bullet with a little of the canned coconut milk and blend to form a thick sauce.
2
Place the tofu between kitchen paper and press to remove any excess moisture. Cut the tofu into 2cm cubes. Place in the bowl and add the cornflour. Toss to coat in the cornflour.
3
Heat the oil in a sauté pan until hot. Add the tofu in batches and cook until golden. Remove from the pan and place on a plate. Add the mushrooms to the pan and sauté for a minute until soft then remove and place on the plate with the tofu.
4
In the same pan add the curry paste and heat for a couple of minute. Add the coconut milk, stock, vegetables and kaffir lime leaves and gently simmer for 5 minutes.
5
In a small bowl place the chlorella, soy sauce, fish sauce and cornflour. Add 1-2tbsp water and mix to form a paste.
6
Pour in the chlorella paste with the tofu and mushrooms and heat through. Season with black pepper.
7
Serve with rice and garnish with basil leaves and/or coriander.
2tbspxylitol (available as Total Sweet) or maple syrup
1tbspfish sauce or vegan ‘fish sauce’
Curry
350gtofu, firm
2tbspcornflour
1tbspolive oil
400glight coconut milk
60mlvegetable stock
125gshittake mushrooms, sliced
10baby sweetcorn, halved lengthways
1green pepper thinly sliced
100gsugar snap peas
2Pak choy, leaves separately
2Kaffir lime leaves
1tbsptamari soy sauce
1tspfish sauce or ‘vegan fish sauce’
6gSun Chlorella A Powder
2tspcornflour
1bunch fresh Thai basil or coriander leaves to garnish
4Basmati rice to serve
Directions
1
Make the curry paste. Place all the ingredients in a blender or nutri bullet with a little of the canned coconut milk and blend to form a thick sauce.
2
Place the tofu between kitchen paper and press to remove any excess moisture. Cut the tofu into 2cm cubes. Place in the bowl and add the cornflour. Toss to coat in the cornflour.
3
Heat the oil in a sauté pan until hot. Add the tofu in batches and cook until golden. Remove from the pan and place on a plate. Add the mushrooms to the pan and sauté for a minute until soft then remove and place on the plate with the tofu.
4
In the same pan add the curry paste and heat for a couple of minute. Add the coconut milk, stock, vegetables and kaffir lime leaves and gently simmer for 5 minutes.
5
In a small bowl place the chlorella, soy sauce, fish sauce and cornflour. Add 1-2tbsp water and mix to form a paste.
6
Pour in the chlorella paste with the tofu and mushrooms and heat through. Season with black pepper.
7
Serve with rice and garnish with basil leaves and/or coriander.
AuthorDavid Ferguson