Vegan and Vegetarian Recipes collected from alt.food.vegan - and beyond!
Tofu Thai Curry Paste
Curry - Paste - 
- 
INGREDIENTS
- 2 oz / 60 g silken tofu
- 1/4 cup finely chopped scallions
- 1/4 cup chopped fresh basil leaves
- 4 minced garlic cloves
- 2 T grated ginger root
- 1 T grated lemon rind
- 1 T minced fresh lemongrass
- 1 T brown sugar
- 1 or 2 fresh minced red or green chili peppers
- 3 T fresh lemon juice
- 1 T ground coriander
- 1 t turmeric
- 1/2 t salt
METHOD
Blend everything in a blender until smooth. Warm over medium heat in a saucepan and serve.
NOTES
From: "The Giant Book of Tofu Cooking" by K. Lee Evans & Chris Rankin.
Use the blend to create vegetable & tofu stews. Yields 1/2 cup and can be kept in the fridge for up to a week in a sealed container.
If you added a tin of coconut milk and maybe a little arrowroot for thickening you'd have a lovely sauce.
posted by T5NF
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