This is an immensely flavoured spice blend that can be used in a variety of dishes. Try it in Thai Vegetable Curry, toss some in with steamed vegetables, or add it to rice. Tightly sealed and refrigerated, this curry paste will keep for at least a week, and it may also be frozen for extended storage. Ingredients 1/4 cup chopped spring onions 1/4 cup chopped fresh coriander, basil or Thai basil 2 tbsps minced garlic 2 tbsps grated ginger root 1 tbsp minced inner stalk of fresh lemongrass or freshly grated lemon or lime peel 1 tbsp palm sugar or brown sugar 1 or 2 fresh red or green chillies, minced 3 tbsps fresh lemon or lime juice 1 tbsp dried ground coriander 1 tsp dried turmeric 1/2 tsp salt
Method 1. Combine all of the curry paste ingredients in a blender or food processor and puree until quite smooth.
Thai Baked Tofu
Ingredients 1 cake firm tofu 1/4 to 1/3 cup Thai Curry Paste 2 to 4 tbsps soy sauce
Method 1. Press the tofu to drain any excess water for about 30 minutes. 2. Preheat oven to 180C. Cover a baking dish with a light coating of oil, baking paper or foil. 3. Cut tofu cake into three slices a bit over 1 cm thick each. Stack the slices and then cut through all three layers on the two diagonals making an X. This will make 12 triangular pieces. 4. In the baking dish, gently toss them with the curry paste and soy sauce. 5. Bake for 45 minutes, stirring gently twice during the baking.
Source - Moosewood Restaurant Low-Fat Favorites - The Moosewood Collection