Verde Curry

Verde Curry

  • 4 Servings

  • 45 Minutes

A vibrant blend of pineapple, lemongrass, and coconut milk creates the base for this rich, herbaceous curry. It’s loaded with colourful veggies, but feel free to swap in your favourites: this recipe is all about flexibility!

Ingredients

CURRY:

  • 400ml coconut milk
  • 350ml water / stock
  • 12 fried tofu puffs
  • 1 Japanese eggplant
  • 1 cup snow peas
  • 1 cup cherry tomatoes
  • ½ cup broccolini or kailan
  • 1 Anaheim pepper
  • 1 sweet red pepper
  • 1 lime (juice)


PASTE:

  • 4 tbsp Tocha Verde
  • 1 small shallot
  • 1 knob of ginger
  • 1 handful cilantro stems
  • 10 basil leaves (Thai preferable)
  • 1 green chili
  • 2 tsp salt
  • 1 lemongrass stalk


GARNISH:

  • Cilantro leaves to taste
Tocha Verde

Tocha Verde

$12.00
Regular price
  • Dice the lemongrass finely and rough chop remaining paste ingredients before blending in a food processor until smooth
  • Add ½ the coconut milk to a pan and bring up to medium heat, reducing the milk by half or until the fat separates from the milk (approx. 8 mins)
  • Add the paste to the milk and stir fry gently but continuously until thick
  • Add the tofu, eggplant, ½ coconut milk and water / stock, cover and simmer for 20 minutes.
  • Add snow peas, cherry tomatoes, and broccolini/ kailan, allowing to just cook through (approx. 2 mins)
  • Cut and squeeze the fresh lime to taste
  • Garnish with cilantro and serve over rice

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Verde Curry