Thai cuisine is well-known for being hot and spicy and for its balance of five fundamental flavours in each dish or the overall meal- hot(spicy), sour, sweet, salty and bitter. This is a simple, spicy braised tofu and cabbage dish flavored with curry and coconut milk. The tomato puree adds a balancing acidity and lightness. For even more bright flavor, stir in a teaspoon of lime juice and chopped cilantro or basil at the end. For those of you who can get thai curry paste in the grocery store then go ahead and use that. For those of you who can't here is the recipe to make the paste:
Ingredients for Curry Paste:
10 fresh green chillies finely chopped
1 tsp ground coriander
1 small shallot (pearl onion) finely chopped
3 garlic cloves finely chopped
1" ginger peeled and finely chopped
1/4 tsp ground peppercorns to taste
Salt to taste
Method for Curry Paste:
1. Heat a medium saucepan.
2. Add all ingredients into saucepan and stir fry for a few minutes.
3. Remove from saucepan and blend.
4. Store in the refrigerator in an airtight container.
Ingredients for Cabbage and Tofu Curry:
1 pk extra firm tofu
1/2 head red or green cabbage chopped
1/2 medium onion diced
1/2 tbsp minced ginger
2 tsps oil
1 tsp gound cumin
2 tsps curry paste
1/2 tsp garam masala
1/2 tsp chilli powder
1/2 tsp freshly ground black pepper
1 can lite coconut milk
1 tbsp tomato puree
1/2 cup water
Method for Cabbage and Tofu Curry:
1. Wrap the tofu in a kitchen towel and weigh it down with a heavy object until much of the water is pressed out, 15-20 mins. In the meantime chop the cabbage, onion and ginger.
2.Heat oil in a skillet over medium heat.
3. Add onions and sprinkle salt. Cook for 1 minute.
4. Add cumin powder, garam masala, chilli powder and black pepper.
5. Cook for 2-4 minutes, stirring often to toast the spices.
6. Add the coconut milk and tomato puree and mix.
7. Bring the sauce to a simmer and add cabbage, mix and cover. Cook for 10 minutes stirring often adjusting heat as needed to maintain a simmer, until cabbage becomes soft.
8. Cut tofu into cubes and add half the ginger and tofu and mix. Cover and cook, for another 8-10 mins gently stirring once or twice until tofu is tender.
9. Add the remaining ginger and mix.
10. Remove from heat and serve hot.
Ingredients for Curry Paste:
10 fresh green chillies finely chopped
1 tsp ground coriander
1 small shallot (pearl onion) finely chopped
3 garlic cloves finely chopped
1" ginger peeled and finely chopped
1/4 tsp ground peppercorns to taste
Salt to taste
Method for Curry Paste:
1. Heat a medium saucepan.
2. Add all ingredients into saucepan and stir fry for a few minutes.
3. Remove from saucepan and blend.
4. Store in the refrigerator in an airtight container.
Ingredients for Cabbage and Tofu Curry:
1 pk extra firm tofu
1/2 head red or green cabbage chopped
1/2 medium onion diced
1/2 tbsp minced ginger
2 tsps oil
1 tsp gound cumin
2 tsps curry paste
1/2 tsp garam masala
1/2 tsp chilli powder
1/2 tsp freshly ground black pepper
1 can lite coconut milk
1 tbsp tomato puree
1/2 cup water
Method for Cabbage and Tofu Curry:
1. Wrap the tofu in a kitchen towel and weigh it down with a heavy object until much of the water is pressed out, 15-20 mins. In the meantime chop the cabbage, onion and ginger.
2.Heat oil in a skillet over medium heat.
3. Add onions and sprinkle salt. Cook for 1 minute.
4. Add cumin powder, garam masala, chilli powder and black pepper.
5. Cook for 2-4 minutes, stirring often to toast the spices.
6. Add the coconut milk and tomato puree and mix.
7. Bring the sauce to a simmer and add cabbage, mix and cover. Cook for 10 minutes stirring often adjusting heat as needed to maintain a simmer, until cabbage becomes soft.
8. Cut tofu into cubes and add half the ginger and tofu and mix. Cover and cook, for another 8-10 mins gently stirring once or twice until tofu is tender.
9. Add the remaining ginger and mix.
10. Remove from heat and serve hot.
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