King Prawn & Tofu Thai Green Curry

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I love Thai food! The first time I got into Thai food was at University. Before heading out, my friends and I often visited a small family-run Thai food café not far from our student house. All the staff were Thai, meaning they used their own authentic recipes and the food was absolutely delicious and great value for money! I graduated last year, and a couple of weeks ago I went for dinner in a local Thai restaurant not far from my house. Again, it didn’t fail to disappoint for similar reasons and I’ve have been a second time already. My visit inspired me to create a pescatarian-friendly version of Thai Green Curry (Gang Keow Wan). Here, I’ve kept to authentic ingredients and used Tofu and King Prawns to pack it full of protein! You can make your own Thai Green Curry paste from scratch but to do so, you need Thai green chilli which is often hard to source. Instead, I’ve used Thai Taste’s own Green Curry paste. Thai Taste offers a range of Thai food products which I find use the most authentic ingredients in comparison to other brands, and offers great results for recipes like this. This curry has a smooth, creamy texture and is full of vibrant fresh flavours with subtle kicks of spice.  It’s quick and pretty easy to make too, enjoy!

 

Prep Time: 10mins | Cooking Time: 25mins | Serves: 4

Ingredients final

400g Tofu

1 Kako vegetable stock

250ml boiling water

2 x 400ml tins of Coconut milk (I used one tin of full fat and one tin of ‘lighter’ milk)

50g Thai Taste Green Curry Paste (Gang Keow Wan)

1 level tablespoon of Light Brown Muscavado Sugar/ Palm Sugar

1 Lime

½ tablespoon of Fish sauce

A bunch of Thai Basil leaves, plus extra for serving

1 Birdeye red chilli, de-seeded and finely chopped

2 pinches of Chilli flakes

400g frozen King Prawns

150g Red Bell Pepper/ Red Sweet Pepper, sliced.

225g tin of Bamboo shoots

300g Jasmine Rice

Method final

  1. There’s two ways of buying Tofu. You can either buy it ready to cook or you can buy it in water which is cheaper. If you’re Tofu comes in water, you will first have to drain the water from it by leaving it to one side between two plates with a heavy object on top to apply pressure. The packaging will often have instructions. Up until the time you need to add the Tofu to the dish, you will need to tip away any water which gathers as a result of this process. This process firms the Tofu which prepares it nicely for dishes like this.
  2. Prepare and measure out your ingredients and leave to one side (see picture for how to cut your pepper).
  3. In a measuring jug, dissolve your stock in 250ml of boiling water.
  4. In a deep pot and using a medium-high heat, pour in a third of your coconut milk and cook for 5 minutes stirring occasionally.
  5. Stir in your Green Curry Paste using a whisk, and then add your stock.
  6. Stir in your Muscavado sugar, fish sauce, the juice of half the lime, and Birdeye chilli. Lower the heat and leave to simmer whilst you prepare your Thai basil.
  7. Take roughly 10 leaves of Thai Basil and place in a blender with a dash of water. You can use a hand blender for this too, it depends what you find easier to use. Blitz the Basil leaves until they form a luminous green juice. Adding this to the curry will enhance the colour and add a lovely fresh dynamic to the flavour. Keep the curry on a lower heat for now.
  8. Re-fill and boil the kettle as you will need to put your rice on at this point. Please follow the packet instructions for cooking. I usually simmer the rice for approximately 12 minutes.
  9. Whilst the rice is cooking, add the chilli flakes to the curry then add your king prawns. Your prawns will take roughly 7 minutes to cook through from frozen.
  10. Meanwhile, dice your Tofu into bite-size pieces and fry it in a small pan with a dash of Rapeseed oil for approximately 6 minutes until it browns slightly. Then add this to the curry.
  11. Higher the heat on the curry and add your red pepper, bamboo shoots and a few sprigs of Thai Basil. Leave to cook for a few minutes until the pepper and bamboo has softened – placing a lid over the pot ajar will help the cooking process.
  12. Ensuring the rice is just about cooked, drain it and then rinse it with boiling water. Then leave it to one side in the colander.
  13. Traditionally, Thai curry is often served separately to rice. To present the rice as I’ve done, you use a small round dish to mould the rice, and then you turn it upside down onto a plate (like making a sand-castle) – ta da!
  14. Cut the remaining half of lime into 4 wedges.
  15. Divide among 4 plates and top the rice with a sprig of Thai basil and a small wedge of lime.
  16. Serve & Enjoy.