Green Curry with Tofu, Snow Peas & Bok Choy
Light and bright - it’s what we love about Thai curries. The richness of the coconut milk and the spiciness of the chilies are balanced out with loads of citrus, herbs, and verdant vegetables.
Serves 4
INGREDIENTS
For the curry
4 shallots, peeled and thinly sliced
1 tablespoon neutral oil
2 tablespoons green curry paste, store-bought or homemade
2 (14-ounce) cans coconut milk, unsweetened
6 kaffir lime leaves
2 teaspoons fish sauce
1 teaspoon palm sugar (or light brown sugar)
1 pound bok choy, roughly chopped
½ pound snow peas, tough ends removed
1 pound medium-firm tofu, drained and cubed
For the rice
1 cup black rice
To serve
½ bunch cilantro
1 cup (2-ounces) thai basil leaves
2 limes, cut into wedges
1 jalapeno, thinly sliced (optional)
METHOD
Make the rice. Rinse the rice 3 times with cold water, gently agitating with your fingers, and drain into a sieve. Place in a medium saucepan with 1 ¾ cups water and a big pinch of salt. Bring to a simmer and stir. Reduce the heat to the lowest setting and cover with a lid. Check after 30 minutes. The water should be fully absorbed. Keep the rice covered and set aside until the curry is ready to plate.
Start the curry. Heat a medium saucepan over medium-low heat. Add the neutral oil, shallots, and curry paste and cook for 5 minutes. If the paste begins to brown or stick, add a splash of water. Add the coconut milk, lime leaves, fish sauce, sugar, and 1 cup water. Stir and bring to a gentle simmer. Cook for 10 minutes to allow the flavors to mingle. Taste and adjust with more sugar or fish sauce.
Finish the curry. Add the prawns, snow peas, and bok choy. Simmer for 3-4 minutes, until the prawns and snow peas are just cooked through. Taste again for seasoning and adjust.
Plate. Fluff the rice with a fork and mound a big spoonful in each bowl. Ladle the curry around the rice. Top with plenty of torn herbs, freshly squeezed lime, and if you want a little extra kick, fresh sliced jalapeno.
Note: Roasted nuts are wonderful on their own, but spicing them is a simple way to add an extra pop of flavor to your garnish. Check out our recipe for turmeric-maple cashews in the Elements section.
FURTHER READING
