Light Red Curry of Beancurd

Name: Light Red Curry of Beancurd (Chuu Chii Tor Huu)
Cuisine: Thailand
Ingredients: 250 mL (1 cup/8 fl oz) coconut cream; 2 tablespoons of the curry paste; 15 mL (1 tablespoon) fish sauce; 1 teaspoon palm sugar; 150 g (5 oz) soft white beancurd (tofu), rinsed; 150 g (5 oz) soft white beancurd (tofu), rinsed; 125 mL (½ cup/4 fl oz) coconut milk, approximately; 1 long red fresh chilli, cut in half, deseeded and julienned; 5 kaffir lime leaves, finely shredded; 2 tablespoons coriander (cilantro) leaves; 3-5 dried long red chillies, deseeded and chopped; 4 red shallots, sliced; 2 cloves garlic, sliced; ½ stalk lemongrass, sliced; 1 teaspoon galangal, chopped; ½ teaspoon kaffir lime zest; 1 teaspoon coriander (cilantro) root; 1 teaspoon salt; 1 teaspoon kapi (shrimp paste), roasted; 1 teaspoon kapi (shrimp paste), roasted; 10 white peppercorns, ground

Chuu Chii Tor Huu

Preparation info

Difficulty
Easy

Appears in

Classic Thai Cuisine

By David Thompson

Published 1993

About

THIS RED CURRY sauce can be used with any vegetable or seafood, not just beancurd. Some field mushrooms or green beans, for example, are equally delicious. Chuu Chii is an onomatopoeia for the sound of the curry frying in the coconut cream. Sometimes, the coconut milk that is used to moisten this curry is omitted.

Ingredients

250 mL (1 cup/8 fl oz) coconut cream
2

Asia
Thailand
Fish course
Pescatarian
Gluten-free
South East Asia

Method

In a medium pan boil the coconut cream over high heat until the cream has separated, about 5 minutes, then add the curry paste and fry for a few minutes until it is fragrant. Add the fish sauce and palm sugar and continue to fry until the colour deepens. Add the beancurd and moisten with the coconut milk to prevent the paste from catching. When the beancurd is heated through (about 3-4 minutes)