VeganMOFO Iron Chef Challenge #3 Coconut – Thai Green Curry

The challenge was coconut. On a cold, dark Saturday night… it had to be curry. I’ve never made a Thai green curry before although I do really like eating them. My local Asian restaurant Teohs does a very good one with tofu. I didn’t look up any recipes, I just bought all the things I thought should go into one. So, there are no real measurements in my recipe -it’s very simple. If you like it hot, add more chilli. If you don’t have one or two of the vegetables, add something else; baby sweetcorn, courgette (zucchini), red onion… it’s a flexible dish! This recipe made enough for three people.

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• 2 cloves of garlic, chopped
• 1 inch of fresh ginger, chopped
• 2 green chillies, chopped
• 1 stick of lemon grass, peeled and chopped
• Dash of toasted sesame seed oil
• ½ can coconut milk
• Zest of ½ a lime
• 2 Kaffir lime leaves
• ½ block smoked tofu, chopped
• 1 onion, chopped into large chunks
• ½ green pepper, sliced
• Small handful green beans, halved
• Small handful sugar snaps
• 1 medium pak choi, chopped
• Large handful fresh coriander (cilantro), chopped

Soak the lemongrass for as long as you can in cold water to soften it. Put the garlic, ginger, chillies and lemongrass in a pestle and mortar and pulp into a soft paste. Heat a small pan over a medium heat and add the sesame oil. Add the paste and cook for one minute then add the coconut milk, lime leaves and zest. Heat a wok or large frying pan and add a little sesame oil. Fry the tofu and onion until it starts to colour then add the pepper, beans and sugar snaps. Fry for 3-4 minutes then throw in the pak choi and cook for a further minute. Add the coconut sauce and most of the coriander stir and serve over rice. Garnish with the remaining coriander.