A tofu Thai curry with lemongrass is a delightful and flavorful dish that combines the richness of coconut milk, the earthy taste of tofu, and the citrusy, aromatic notes of lemongrass. Very tasty with ~800 kcal (including rice)
Here’s a breakdown of the flavors:
Creamy Coconut Milk: The base of the curry is often made with coconut milk, providing a creamy and slightly sweet undertone. The coconut milk adds richness and balances the bold and spicy flavors.
Tofu: Tofu, a protein-rich ingredient made from soybeans, takes on the flavors of the curry and provides a soft and slightly chewy texture. It absorbs the savory and aromatic elements of the dish.
Thai Curry Paste: Thai curry paste is a crucial component, typically made with a blend of aromatic ingredients such as garlic, shallots, galangal, and various spices. The paste contributes to the curry’s complex and spicy profile.
Lemongrass: Lemongrass adds a unique and refreshing citrusy flavor to the curry. It has a lemony and slightly floral taste that cuts through the richness of the coconut milk and enhances the overall freshness of the dish.
Spices: Thai curries often incorporate a mix of spices like cumin, coriander, and turmeric, which contribute warm, earthy, and slightly bitter undertones.
Vegetables: Depending on the recipe, the curry may contain a variety of vegetables such as bell peppers, bamboo shoots, and baby corn, adding additional textures and flavors.
Herbs: Fresh herbs like cilantro and Thai basil are often used as garnishes. They bring a burst of freshness and brightness to the dish.
Lime: Squeezing fresh lime juice over the curry just before serving enhances the citrusy notes and adds a zesty kick.
The overall taste of tofu Thai curry with lemongrass is a harmonious blend of creamy, spicy, citrusy, and aromatic flavors. It’s a comforting and satisfying dish that offers a perfect balance of sweet, savory, and tangy elements, making it a popular and beloved Thai cuisine.
| 2 glovesd (8kcal) | of garlic |
| 2 Stalks | thai basil |
| 1 tablespoon/ 15g (150kcal) | old pressed olive oil |
| 1 tablespoon/ 20g (40kcal) | red or yellow curry paste (i do prefer red) |
| 300 ml (555kcal) | coconut milk |
| 200 ml (5kcal) | vegetable stock |
| 1/2 piece | lime juice |
| 1 praise/ 15g (50kcal) | brown sugar |
| as much as you wish | salt & pepper |
Begin by delicately peeling and pressing fresh garlic, releasing its aromatic essence. In a culinary symphony, introduce a tablespoon of vibrant red curry paste into the pot, drizzling it with a generous splash of olive oil to set the stage for a flavorful journey. Gently stir until the paste gracefully melds with the sizzling harmony.
Next, embark on a luscious adventure by deglazing the pot with 300 ml of velvety coconut milk, followed by 200 ml of rich broth. As the fragrant melody intensifies, take a lemongrass stalk, divide it into thirds, and allow each segment to dance gracefully in the pot, infusing the concoction with its citrusy notes. Sprinkle a pinch of salt and pepper to taste, harmonizing the flavors to perfection.
At this juncture, the culinary canvas is yours to paint. Opt for the divine combination of nutty tofu, crisp pak choi, and three bundles of delicate enoki mushrooms. As you immerse them in the aromatic broth, ensure a gentle boil ensues, treating the mushrooms with utmost care – washed and added only in the final minute of cooking.
Simultaneously, orchestrate the preparation of jasmine rice, synchronizing the elements for a seamless culinary finale. Serve this masterpiece with pride, and embark on a gastronomic journey that tantalizes the taste buds and elevates the dining experience to new heights.
