For the green-curry paste
1 stalk lemon grass, minced
1–2 green chillies, sliced
1 spring onion, sliced
4–5 cloves of garlic, roughly chopped
1 piece of ginger, roughly chopped
½ cup fresh coriander
½ cup fresh basil
½t ground cumin
½t black pepper
½t ground coriander
1T soy sauce
2T lime or lemon juice
1t brown sugar
3–4T coconut milk
For the curry
2T olive oil
1 onion, sliced
250g mixed peppers, sliced into strips
250g mange tout
250g patty pans
250g green beans
2–3 cups vegetable stock
400g tofu, pressed for 5−8 minutes,
cut into 6cm cubes
vegetable oil, for frying
1 tin coconut milk
2 cups brown rice, boiled
To make the paste, place all of the ingredients in a blender and mix well.
Slowly add the tablespoons of coconut milk to moisten the paste if necessary.
For the curry, heat the olive oil in a deep pot. Add the paste mixture and fry it off until it releases an aroma (two to three minutes).
Add the sliced onion and peppers and fry for another minute until tender. Then add the vegetables and vegetable stock, and cook until the veggies are tender.
Deep fry the cut tofu in some vegetable oil until brown and crispy. Add the tofu and coconut milk to the curry just before serving and mix well.
Serve over brown rice. SERVES 4
Recipes Misha Dhupelia of Conscious 108 Styling Leana Schoeman Photographs Graeme Wyllie
This recipe originally appeared in HL November 2014