Braised Beancurd Vegetable Curry

Name: Braised Beancurd Vegetable Curry
Yield: Serves 2–4
Cuisine: Thailand
Ingredients: 400 ml (14 fl oz) tinned coconut milk; 2 tablespoons fish sauce or light soy sauce; 2 tablespoons coarsely chopped garlic; 3 tablespoons thinly sliced shallots; 2 tablespoons lime juice; 450 g (1 lb) firm, fresh beancurd; 110 g (4 oz) chopped onions; 3 tablespoons roasted peanuts, crushed; 1 teaspoon cumin seeds; 110 g (4 oz) frozen peas; handful fresh coriander sprigs; 110 g (4 oz) cauliflower florets; 400 ml (14 fl oz) groundnut (peanut) oil; 110 g (4 oz) potatoes, peeled; 225 g (8 oz) carrots, peeled; 2 teaspoons sugar; ½ teaspoon freshly ground black pepper; 2 stalks fresh lemongrass; 2 tablespoons Thai red curry paste

Preparation info

Serves
2–4

Difficulty
Easy

Appears in

Ken Hom Cooks Thai

By Ken Hom

Published 2001

About

Thai flavours enliven this tasty vegetarian dish. For pure vegetarians, simply substitute light soy sauce for the fish sauce. This dish is delicious just accompanied by plain rice.

Ingredients

450 g (1 lb) firm, fresh beancurd
225 g (

Asia
Thailand
Dinner
South East Asia
Vegetarian

Method

Drain the beancurd, then continue to drain set on kitchen paper for 15 minutes. Cut into 2.5 cm (1 in) pieces.

Cut the carrots on the diagonal into 2.5