Zucchini, green bean and coconut curry with fried tofu and rice noodles
( SERVES 4 )
Photo by Tam West
Carnivores can add 3cm-diced boned chicken thighs to the curry paste and zucchini in the first stage of this Kiwi version of a Thai-style curry.
- Drop the noodles into a large saucepan of boiling water and boil for about 4 minutes or until tender to the bite.
- Drain, cool under cold water, drain and reserve in a bowl well covered with cold water so the noodles don’t stick together.
- Put the tofu cubes into a bowl and add a little cornflour. Shake the bowl gently so that the tofu is lightly dusted with cornflour.
- Heat ½ cm of vegetable oil in a deep saucepan over moderate heat and fry the tofu cubes all over until golden. Do this is 2 batches. Drain on paper towels and reserve.
- Put the onion, ginger, cumin seeds, coriander root and stalks, the chilli, lemongrass, salt, turmeric, garlic and 4 tablespoons of the coconut milk into a small food processor and process until smooth. This is the curry paste.
- Heat a large deep frying pan over moderate heat and add the curry paste and the zucchini. Cover and fry gently without browning for 10 minutes, stirring occasionally.
- Put the remaining coconut milk and a handful of coriander leaves (reserve a few for serving), into a clean food processor and process until the mixture is pale green. Add the beans and the green coconut milk to the curry, mix well and simmer 2 minutes.
- Drain the noodles well, and add them to the curry with the tofu. Mix gently but well, simmer for a few minutes until hot.
- Taste for salt and serve with lime halves for squeezing and peanuts and coriander leaves sprinkled on top.