Re-Post of Recipe: Thai Vegetable Curry

[Guest guest]

This recipe was posted by Feline_Rancher in September 2004! (Thanks!) I think it

might be

just what you are looking for. Best, Pat.

 

Thai Vegetable Curry

 

Ingredients:

-------------------

Tempeh or Tofu [both is okay too], 1-2 packs

Snap beans, a handful

Mushrooms [button or straw], 1-2 cups

Onion,1-large, yellow

Bell pepper, 2

Garlic, 4-5 cloves

Large red chilli peppers, 4-6

Lemon grass, 3 stalks

Kaffir lime leaf, 6 leaves

Tamarind, preserved, about ¼ cup

Thai curry powder, yellow [green or red also work], 1/3 cup

Thai Basil, about 20 leaves [more to taste]

Ginger root, 2 thumb-size sections [more to taste]

Coconut milk, 1 can [i sometimes add another]

Corn starch, ¼ cup

Salt/pepper

 

Preparation:

----------------------

Note: You need a large wok and a large platter to hold the veggies, prior to

cooking.

 

1. Cut tempeh and or tofu into cubes [3/4-inch] and deep fry until golden and

crispy.

Drain and set aside.

2. Clean and cut mushrooms and set aside on large platter.

3. Clean snap beans, snip off ends and cut into 2-inch lengths. Set aside on

platter with

mushrooms.

4. Clean bell peppers and slice into ½-inch segments. Set aside on platter.

5. Slice onion into ½ I nche wedges and set aside on platter.

6. Julienne the garlic cloves and set aside on platter.

7. Peel and julienne the ginger root, and set aside on the platter.

8. Cut off and discard the top two-thirds of the lemon grass stalks. You should

be left

with just the lower white section and a little of the green stalk. Cut of the

end, thenlightly

pond the stalk with a mallet, or roling pen. The idea is to break open the

fibers a bit so

that more flavor will be released. Set the brutalized stalks aside on the

platter.

9. Clean and slice the red chillies lengthwise in half. Remove the seeds and

placenta, or

leave them in if you like the extra spiciness. Set aside on the platter.

10. The preserved tamarind looks like dates. Take a sticky chunk from the

package, about

¼ cups worth, and place it in a small cereal bowl. Add about a cup of boiling

hot water and

set aside. As it cools, mash the tamarind with your hand into the water to

create a

tamarind sauce.

 

Fun Part Follows….you need to work fast, handle the platter expertly.

 

11. Heat a large wok on high for a few minutes, then add 4-5 tablespoons of

olive oil.

12. Turn the heat to med-hi and add the garlic, ginger, onion and lemon grass to

the oil,

stirring until just fragrant.

13. Add the curry powder and stir in the oil for a minute or so.

14. Add the coconut milk and stir until boiling.

15. Pour the tamarind sauce into the wok through a strainer to catch the seeds

and large

fiber pieces. Stir to boiling again.

16. Mix the corn starch in a small bowl with a little water until dissolved.

Now, slowly pour

th corn starch into the wok while wisking to the desired thickness. This is a

hard call, I like

thick sauce, my wife likes it watery, there is no right or wrong here. Heat to

boiling after

each addition of corn starch to determine the final thickness.

17. Add the lime leaves and cook for a minute or two in the sauce.

18. Add all remaining ingredients, the veggies and tempeh/tofu, cover and simmer

on

medium-low until cooked to desired tenderness, about 15-20 minutes for me.

19. If you only used 1 can of cocnut milk, you may need to add some water at

this point,

depends on how crazy you are about having plenty of gravy.

20. Salt and peppe to taste.

21. Serve with asian long-grain white rice, or pita bread, or very-fresh French

bread cut

into 2-inch thick slices [my persoanl favorite].

 

My favorite way of serving this dish is in soup bowls with sliced fresh French

bread on the

side for dipping in the gravy. If this sounds good to you, you should opt for

the 2-can

coconut milk approach.

 

Have a glass of ice water standing by, just in case.

 

Enjoy.