Tofu and Vegetable Thai Curry from Thai Food and Cooking by Judy Bastyra and Becky Johnson

Name: Tofu and Vegetable Thai Curry from Thai Food and Cooking by Judy Bastyra and Becky Johnson
Ingredients: 2 1/2 cm/1 in piece fresh root ginger, peeled and finely grated; 1 head broccoli, about 225 g/8 oz; 15 ml/1 tbsp sesame oil; 5 ml/1 tsp chilli sauce; 175 g/6 oz firm tofu; 45 ml/3 tbsp dark soy sauce; 115 g/4 oz/1½ cups shiitake or button (white) mushrooms, halved; shredded spring onions (scallions), to garnish; boiled jasmine rice or noodles, to serve; 2 fresh red or green chillies, seeded and chopped; 1 lemon grass stalk, chopped; ½ head cauliflower, about 225 g/8 oz; 30 ml/2 tbsp vegetable oil; 1 onion, sliced; 400 ml/14 fl oz/1⅔ cups coconut milk; 150 ml/¼ pint/⅔ cup water; 1 red (bell) pepper, seeded and chopped; 175 g/6 oz/generous 1 cup green beans, halved; 2 kaffir lime leaves; 2 1/2 cm/1 in piece fresh galangal, chopped; 10 ml/2 tsp ground coriander a few fresh coriander (cilantro) sprigs, including the stalks; 45 ml/3 tbsp water

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Traditional Thai ingredients – chillies, galangal, lemon grass and kaffir lime leaves – give this curry a wonderfully fragrant aroma. The tofu needs to marinate for at least 2 hours, so bear this...

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Ingredients

2 1/2 cm/1 in piece fresh root ginger, peeled and finely grated
1 head broccoli, about 225 g/8 oz
15 ml/1 tbsp sesame oil
5 ml/1 tsp chilli sauce
175 g/6 oz firm tofu
45 ml/3 tbsp dark soy sauce
115 g/4 oz/1½ cups shiitake or button (white) mushrooms, halved
shredded spring onions (scallions), to garnish
boiled jasmine rice or noodles, to serve
2 fresh red or green chillies, seeded and chopped
1 lemon grass stalk, chopped
½ head cauliflower, about 225 g/8 oz
30 ml/2 tbsp vegetable oil
1 onion, sliced
400 ml/14 fl oz/1⅔ cups coconut milk
150 ml/¼ pint/⅔ cup water
1 red (bell) pepper, seeded and chopped
175 g/6 oz/generous 1 cup green beans, halved
2 kaffir lime leaves
2 1/2 cm/1 in piece fresh galangal, chopped
10 ml/2 tsp ground coriander a few fresh coriander (cilantro) sprigs, including the stalks
45 ml/3 tbsp water