Oyster Mushroom Cream with Mint
20 min2
Time50 min
Servings4 people
DifficultyAdvanced
CategoryMains
A fragrant and creamy green curry that brings the full complexity of Thai cuisine to your table. The homemade green paste with fresh cilantro, lemongrass and galangal balances perfectly with coconut milk and crisp vegetables. Served over jasmine rice, it’s a complete sensory journey.
Ingredients
- 400ml full-fat coconut milk
- 300g extra-firm tofu
- 2 Thai eggplants
- 1 green bell pepper
- 100g green beans
- 2 lemongrass stalks
- 4 kaffir lime leaves
- For the paste: 4 green chilies, 3 shallots, 4 garlic cloves, galangal, cilantro
- Soy sauce, lime juice
- Jasmine rice for serving
Directions
- 1
Make the curry paste: blend green chilies, shallots, garlic, galangal and cilantro with a tablespoon of oil.
- 2
Cut the tofu into cubes, pat dry. Sear in oil over high heat until golden on all sides. Set aside.
- 3
In the same pan (or wok), fry the curry paste for 2 minutes. Add lemongrass and kaffir lime leaves.
- 4
Pour in the coconut milk, stir well. Add the eggplants and cook 10 minutes.
- 5
Add tofu, bell pepper and green beans. Season with soy sauce and lime juice.
- 6
Serve over jasmine rice with fresh cilantro, sliced chili and lime wedges.
SpicyExoticHigh-Protein