Curry, Anagarika
- 1 sesame baked tofu (see tofu marinades)
- 1 – 400 ml can of coconut milk
- 4 tbsp green curry paste
- 6 fresh or frozen kaffir lime leaves, steamed and shredded
- 1/4 cup soup stock
- 2 red potatoes, 1/8” thick half moon slices
- 1 tbsp palm or brown sugar
- 2 tbsp soy sauce
- 4 tbsp fish sauce
- 2 japanese eggplant, half moon slices
- 1/2 lb oyster mushrooms
- 4 baby bok choy with the leaves separated
- 2 bunches scallions, 1” long slices
- juice of 1 lime
- 1/3 cup thai basil leaves or cilantro, chopped
- 1/4 cup peanuts, roasted and chopped.
Heat a wok over medium heat and add 1/3 can of coconut milk. Heat to a simmer and add the curry paste. Work the paste into the coconut milk to thoroughly combine. Add lime leaves and stock and bring to a boil. Add the potatoes, cover and cook at a gentle simmer until the potatoes are just tender.
Stir in the palm sugar, soy and fish sauce, eggplant, mushrooms and remaining coconut milk. Cover and continue to simmer until all the vegetables are tender.
Turn up the heat and add the tofu, bok choy and scallions. Simmer until the bok choy wilts and the sauce reduces and thickens.
Just before serving, stir in the lime juice, basil or cilantro and season to taste with more fish or soy sauce. Serve with rice garnished with roasted peanuts, chopped fresh cilantro and lime wedges.
