In Thailand, as well as throughout Asia, curry is both tradition and art. The combination of flavours is not limited to just spices. In fact, curry is created through the union of various flavours and ingredients.
Very popular are those curries that tend to sour flavours developed through lime, kefir leaves, lemongrass and fish sauce. The latter is a sauce with a rather potent odour obtained by fermenting salted squid. Do not let the smell stop you. Once cooked, it will leave an excellent aftertaste that balances the sweetness of the coconut milk.
For 4 people, preparation time 10 minutes, cooking time 20-25 minutes:
- 1 onion
- 1 green chilli
- 40g fresh ginger
- 1 clove of garlic
- 200gr mushrooms
- 300gr tofu (alternatively, you can use shrimp or chicken)
- 4 tablespoons soy sauce
- 2 tablespoons fish sauce
- 400ml coconut milk (one can)
- 1 lime, juice and zest
- Fresh coriander1 spring onion
1 – Roughly slice the onion and chop fresh ginger and garlic. Add everything in a hot pan together with a tablespoon of oil and a few slices of chilli. Toss everything for a few minutes.
2 – Then add the sliced mushrooms and diced tofu, stirring and letting it cook for a couple of minutes. At this point, you can add some pepper if you like, but not salt.
3 – Add chopped coriander stalks, soy sauce and fish sauce. Let it cook for a few minutes, and you will already taste the flavour of Southeast Asia in your kitchen.
4 – Finally, add coconut milk and let it simmer over very low heat, this will prevent the coconut milk from splitting. After about 10 minutes, the curry will have thickened and well flavoured. Squeeze some lime juice and serve with hot rice.
– Curry is always tastier if left to rest for a few hours so that the coconut milk can absorb all the various flavours
– If you don’t like coriander, you can use parsley
– Fish and soy sauce are notoriously salty. Taste the curry to decide whether you want to add more salt.Recipe title