Wednesday, June 17

Green Curry: Tofu & Enoki Mushroom

Green curry is a very popular Thai curry dish you can find at almost every Thai restaurant. This one is a vegetarian version, with fried tofu and Enoki mushroom as main ingredients. The rest is pretty much the basic ingredients for Thai Green Curry. You can find my quick post of its different version - Pork Green Curry with Thai Eggplant - here.

This dish is usually served with rice. Some other varieties are to serve with rice vermicelli (Bun), or with Indian flat bread (Roti). Regular (soft or firm) tofu, or fried tofu can be used in this curry, or any curry, actually. It's all about your preference!

Enoki mushrooms -- also called Enokitake, Winter Mushroom, Snow Puff Mushroom, Velvet Stem Mushroom, or Golden Needle Mushroom -- have a mild but delightful flavor and a pleasantly crunchy texture. To use, you need to cut off and discard the bottom of the cluster of mushrooms (up to the point where individual mushroom stems can be separated). Traditionally, Enoki is lightly cooked, and served in soups or in stir-fries with vegetables and meat. Too much cooking can make the stems tough and stringy.


You will need:

  • 1 can (4 oz.) Green Curry paste (I prefer Mae Sri brand)
  • 1 can (14 oz.) coconut milk (Chao Kao or Aroy-D brand)
  • 16 oz. fried tofu, cut in triangles or cubes
  • 1 TBSP palm sugar
  • 2 TBSP Thai fish sauce (Nam Pla)
  • 1-2 cups water, or vegetable stock
  • 1/2 red bell pepper, cut in strips
  • 1 package Enoki mushroom, trim & discard the bottom cluster. Rinsed clean.
  • 1 cup loosely packed Thai basil leaves

Directions:

  1. Fry Green curry paste in 1/2 cup coconut milk in a pot until fragrant, using medium-high heat. Keep stirring so it doesn't burn - until it is fragrant and becomes oily, about 3-5 minutes.
  2. Add tofu chunks and fry until mixed well with curry sauce.
  3. Add the rest of coconut milk. Then, add 1 cup (or more) of water (or stock) then bring it to a boil. The sauce shouldn't be runny, nor too thick.
  4. Then, lower the heat to medium and let it simmer for about 10 minutes.
  5. Add palm sugar and fish sauce. Stir well. Adjust the flavor to your taste.
  6. Add bell pepper and Enoki mushroom. Stir to mix all ingredients in curry sauce. The mushroom shouldn't be cooked long at all.
  7. Finally, add Thai basil leaves, and turn the heat off right away. That way the leaves still maintain their bright green color. Serve with rice, noodle, or flat bread - your choice..

3 comments:

  1. I tried this recipe last week, and it turned out very well! It was delicious and spicy - I only went to one place and they were out of fried tofu, so I used firm, but didn't fry it, just threw it in the sauce - I hope that was right. It was really good because of the whole cup of Thai basil. Anyway, it was delicious and I had lots of leftovers. I will make this again.

    ReplyDelete
  2. Rachel, this looks awesome. I am going to try your recipe.

    Where do you get fried tofu? Or do I have to fry them myself? I am near Ann Arbor, MI. Maybe you can suggest some grocery stores I can find?

    Thank you!

    ReplyDelete
  3. Nik, usually you can get fried tofu at any oriental grocery store. You can also try Meijer since they have quite nice selection of Asian items nowaday (at least in East Lansing). Otherwise, you can always fry the firm tofu. Thanks for your visit and comment :)

    ReplyDelete

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