curry recipe of the gods
So I made this yesterday at BikePirates semi-improvisationally (with suggestions from a friend) and it turned out amazing. None of this is in exact measures, so taste it as you’re going and make changes according to that.
You need:
- as much rice as you want (I used white, but it would probably be even more wicked with japonica or brown rice)
- olive oil
- 2 large onions
- 1 clove garlic
- a lot of mushrooms
- 1 block of firm tofu (for the soyless, it would probably work just as well or better with chick peas)
- sea salt
- powdered ginger
- 2 tsp Thai green curry paste
- 2 cans of coconut milk
- a big bag of bean sprouts
- carrots, celery, red & green peppers
(and whatever other vegetables you fancy)
Start cooking the rice at the beginning of all this, then you don’t have to wait for it after.
Cut up the onions and press or finely cut up the garlic and start frying them in a little bit of olive oil. While the onions are frying, cut up the mushrooms, then add them when the onions start to simmer. When the mushrooms start to cook and the onions are transluscent, crumble in the tofu and mix it all up. Add powdered ginger to taste and a few pinches of sea salt. When the tofu starts to brown, make a little hole in the middle of all the frying stuff, and put ~2tsp (or more if you want it very spicy) of the curry paste in the hole. Fry the paste in there for a bit, then mix it into the rest. Add 1 of the cans of coconut milk. Add the bean sprouts and let it simmer for a little bit while you cut up all your other veggies. Add in the cut-up vegetables, the other can of coconut milk and more salt and ginger if you think you need it, and let the whole thing simmer on low-medium until the veggies are as cooked as you want them to be and the coconut milk has cooked down a bit. Serve over rice. Serves a lot of people.
Aww yeah.
You need:
- as much rice as you want (I used white, but it would probably be even more wicked with japonica or brown rice)
- olive oil
- 2 large onions
- 1 clove garlic
- a lot of mushrooms
- 1 block of firm tofu (for the soyless, it would probably work just as well or better with chick peas)
- sea salt
- powdered ginger
- 2 tsp Thai green curry paste
- 2 cans of coconut milk
- a big bag of bean sprouts
- carrots, celery, red & green peppers
(and whatever other vegetables you fancy)
Start cooking the rice at the beginning of all this, then you don’t have to wait for it after.
Cut up the onions and press or finely cut up the garlic and start frying them in a little bit of olive oil. While the onions are frying, cut up the mushrooms, then add them when the onions start to simmer. When the mushrooms start to cook and the onions are transluscent, crumble in the tofu and mix it all up. Add powdered ginger to taste and a few pinches of sea salt. When the tofu starts to brown, make a little hole in the middle of all the frying stuff, and put ~2tsp (or more if you want it very spicy) of the curry paste in the hole. Fry the paste in there for a bit, then mix it into the rest. Add 1 of the cans of coconut milk. Add the bean sprouts and let it simmer for a little bit while you cut up all your other veggies. Add in the cut-up vegetables, the other can of coconut milk and more salt and ginger if you think you need it, and let the whole thing simmer on low-medium until the veggies are as cooked as you want them to be and the coconut milk has cooked down a bit. Serve over rice. Serves a lot of people.
Aww yeah.