Name: Green Curry of Tofu, Courgettes and Courgette Flowers
Yield: for 4
Cuisine: Asia
Ingredients: 4 tbsp hot (but not boiling) water; 2 tsp fish sauce (nam pla) and/or salt to taste; 450 g/1 lb Chinese-style tofu, quartered and then quartered again, to give 16 pieces; 2 tbsp light soy sauce; 6–8 tbsp Greek-style yoghurt; 8 baby courgettes, with flowers if possible; 6 tbsp Green Curry Paste or 3 curry paste cubes; 2 tbsp groundnut oil

Preparation info

for
4

Difficulty
Medium

Appears in

New Wave Asian

By Sri Owen

Published 2002

About

With tofu and courgettes, the green curry sauce need only be poured over them during the last minutes of cooking. The curry paste can be made well in advance and frozen in ice-cube trays. If you can get them, use the small courgettes with the flowers still unopened and attached to the baby courgettes. If you are not fond of tofu, you could replace it with white fish steaks.