Tuesday, June 28, 2011

Chu Chee Curry with Tofu (Gaeng Chu Chee Tao Hu)

Gaeng = Curry, Chu Chee = Curry Type, Tao Hu = Tofu

Chu Chee curry is a dish that is often served with seafood but this version uses hard tofu. It is based on a red curry sauce and distinguished by the use of kaffir lime leaves and basil. It is a thick spicy sauce that is different from other thai curries because of the texture.

Cooking Time – 20 minutes
Preparation Time – 10 minutes

Serves 4

1 piece hard tofu chopped into cubes.
2 Tbsp red curry paste
1 cup coconut milk
4 kaffir lime leaves
1 tbsp fish sauce (or soy sauce for vegetarians)
2 tsp palm sugar or brown sugar
1/3 cup thai basil leaves
3 small red chilli's
1 cup mixed vegetables including pea eggplants & thai eggplants
2 tbsp vegetable oil

  1. Heat the vegetable oil in a frypan or wok over medium to high heat. Fry the tofu cubes until they are crisp all over and then drain on paper towel.
  2. Cook the red curry paste in the remaining oil for a few minutes until fragrant. Add 1/3 cup coconut milk and cook until the oil begins to separate from the coconut milk.
  3. Add the fish sauce and palm sugar to the mix and stir well to combine before adding the rest of the coconut milk.
  4. Put the vegetables into the curry sauce with the fried tofu and cook for 5 minutes. Add the kaffir lime leaves that have been cut finely, the basil leaves and half the chilli. Cook for another 3 minutes and remove from heat.
  5. Serve with a garnish of chilli and a serve of steamed rice.

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