Long Beans With Tofu In Red Curry Sauce

I always seem to have a batch of this spice paste on hand. I usually make a large batch of it on weekends and store it the freezer. This is to ensure that whenever the craving for something spicy hits, all I have to do is reach in the freezer for a fix! I have been using this paste for stir fries and the following recipe is one that I have already made a few times in the past few weeks .

This versatile Thai red curry paste is easier to make than you think. Galangal ( also known as blue ginger), kaffir lime leaves and lemongrass makes it an aromatic spice mix. You could also use fresh red chillies if you are able to find them. I have always used dried chillies in making my spice paste. A large packet of dried chillies always seem to find its way into my suitcase every time I return from Malaysia :)

Thai Red Curry Paste
You could omit the shrimp paste to make this vegetarian.

3 medium sized shallots
9 dried chillies - soaked in warm water for 30 minutes
1 tsp coriander seeds
1/2 tsp cumin seeds
2 cloves garlic
1 lemongrass stalks
1 kaffir lime leaf or zest of one lime
1 inch galangal ( optional)/1 inch ginger
2 tsp shrimp paste
1 tsp salt
1 Tb oil
1 tsp sugar - optional

Blend all ingredients into a paste in a mortar and pestle. If using a blender, added 1/3 cup of water to keep the blades running. Use as needed and freeze the rest. The following recipe only needs 1 tablespoon of the spicy paste.


Long Beans With Tofu In Red Curry Sauce
The tofu that I have used here comes in a block. Shallow fry it, cool before thickly slicing the block.

2 Tb vegetable oil plus oil for frying tofu
10 oz firm tofu ( fried and sliced thickly)
1 Tb red curry paste
8 oz long beans - cut into 2 inches ( around 2 cups)
1/4 cup vegetable broth
1 tsp sugar
1 Tb roasted nuts - roughly chopped
1 kaffir lime leaf - thinly sliced or grated zest of 1 lime.
salt to taste

Heat 2 tablespoons of vegetable oil on medium high heat and saute minced garlic . The garlic will immediately turn golden brown, add in curry paste and stir well. Add the rest of the ingredients to the spice paste mix. Saute until vegetables are cooked to your preference. I like my vegetables to be half cooked and this usually takes around 2 minutes. Stir briefly, adjust seasonings and serve with steamed rice. Makes 4 generous servings.