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Curry Of Tofu, Mushrooms And Vegetables


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Accompaniments

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A creamy spicy-sweet curry, cooked with beans curd, vegetables and mushrooms.

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Preparation Time: 
Cooking Time: 
Serves 4 to 6.
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Ingredients



To be ground to a paste
4 to 6 red chillies
1/4 cup sliced white onions
10 cloves garlic (lehsun)
1/2 tsp cumin seeds (jeera)
2 tsp coriander (dhania) seeds
8 black peppercorns (kalimirch)
1 tsp grated ginger (adrak)
3 tbsp coriander (dhania) leaves
juice of 1 lemon
2 tbsp brown sugar
1 tsp salt

Other ingredients
6 big sized fresh mushrooms (khumbh)
1/2 cup boiled green peas
1/2 cup carrot jullienes , boiled
1/2 cup sliced french beans , boiled
2 cups coconut milk
1 cup tofu (bean curd/ soya paneer) cubes or paneer (cottagte cheese) cubes
1/4 cup basil leaves, chopped
1 tbsp soy sauce
1 small sized bundle of lemongrass (hare chai ki patti), tied well
1/2 tsp lemon rind
1 tbsp lemon juice
2 tbsp oil
salt to taste

Method
  1. Wash and boil the mushrooms in salted water and drain. Mix with the boiled vegetables.
  2. Heat the oil in a pan and add the coconut milk and the paste. Stir well and cool for 4 to 5 minutes till it releases its flavors.
  3. Add the mushrooms, vegetables, tofu, basil leaves, soya sauce, tied lemon grass, lemon rind, lemon juice and salt.
  4. Simmer for 10 to 15 minutes till the lemon grass releases its juices.
  5. Remove the lemon grass bundle.
  6. Serve hot with steamed rice.

Tips
  1. When boiling the vegetables, add a pinch baking soda and salt so that they retain their natural colour.
RECIPE SOURCE : Thai CookingBuy this cookbook
1 review received for Curry Of Tofu, Mushrooms And Vegetables
1 FAVOURABLE REVIEW

The most Helpful Favourable review

 Reviewed By
Foodie #557484, December 31, 2011

Loved it! very tangy taste. Keeps you craving for more.

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Helpful reviews for this recipe
Reviewed December 31, 2011 by Foodie #557484

Loved it! very tangy taste. Keeps you craving for more.

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