Thai spiced bean curd in coconut milk
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Piece galangal or root ginger; chopped | |
| 3 | Kaffir lime leaves | |
| 10 | Squares fried bean curd | |
| 20 | Floz thin coconut milk | |
| 1 | tablespoon | Chopped coriander |
| 4 | Peppercorns; crushed | |
| 1 | Clove garlic; crushed | |
| 2 | Stems lemon grass; thinly sliced | |
| 3 | Fresh green chillies | |
| 1 | Pinches salt | |
| 1 | tablespoon | Light soy sauce |
| 2 | Limes; juice of | |
| 8 | Floz thick coconut milk | |
| Sugar | ||
| 2 | Red chillies | |
| 1 | tablespoon | Chopped coriander |
| Thai rice to serve | ||
Directions
GARNISH
Cut the squares of bean curd in half then half again. Put the ginger, lime leaves, thin coconut milk, coriander, peppercorns, garlic, lemon grass, green chillies, salt and soy sauce into a pan and gently bring to the boil, stirring all the time. Reduce the heat and simmer for 10 minutes. Add the bean curd and simmer for a further 10 minutes.
Add the lime juice, thick coconut milk and sugar and cook for another 3-4 minutes. The sauce should reduce and thicken.
Serve with steamed fragranced rice and sprinkle with chopped coriander and red chillies.
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Carlton Food Network
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