Green Curry with Tofu

Name: Green Curry with Tofu
Prep time: 1 h
Total time: 1 h
Yield: 6
Ingredients: 7 Tbsp kroeung (see below); ½ to 1 cup neutral oil; 1 (12- to 14-ounce) package firm tofu, drained and pressed for 30 minutes; 1 to 2 (13.5-ounce) cans full-fat, unsweetened coconut milk; 2 tsp salt (plus more to taste); 6 to 8 Asian eggplants (small and green), quartered, or 2 long purple eggplants, cut crosswise into 1-inch slices; ½ kabocha squash (or 2 sweet potatoes), peeled and cut into ½-inch cubes; ½ pound Asian long beans or green beans, cut into 2-inch pieces; 1 large onion, halved and sliced lengthwise into 1-inch pieces; 5 stalks lemongrass (white part only), thinly sliced; 5 slices galangal; 6 makrut lime leaves, thinly sliced; 6 cloves garlic, smashed; 3 shallots, roughly chopped (or 3 tsp Purple Shallot Powder)

Image of Green Curry with Tofu — Photo by Ryan Carter

Servings

Prep Time

1 hour

Cook Time

45-50 minutes

"This is a sister dish of Thai green curry and of somlor kako, a one-pot Khmer soup with vegetables, coconut milk, toasted rice, shrimp paste, and green kroeung. Though I’ve suggested kabocha, long beans, and eggplant, you can use whatever vegetables you’d like. The lime leaves and green part of the lemongrass give this kroeung its color."

Excerpted from Slow Noodles: A Cambodian Memoir of Love, Loss, and Family Recipes by Chantha Nguon with Kim Green. Copyright © 2024. Used with permission by Algonquin Books. Image courtesy of Ryan Carter.

Author:

Chantha Nguon

Ingredients

For the curry:

7 Tbsp kroeung (see below)
½ to 1 cup neutral oil
1 (12- to 14-ounce) package firm tofu, drained and pressed for 30 minutes
1 to 2 (13.5-ounce) cans full-fat, unsweetened coconut milk
2 tsp salt (plus more to taste)
6 to 8 Asian eggplants (small and green), quartered, or 2 long purple eggplants, cut crosswise into 1-inch slices
½ kabocha squash (or 2 sweet potatoes), peeled and cut into ½-inch cubes
½ pound Asian long beans or green beans, cut into 2-inch pieces
1 large onion, halved and sliced lengthwise into 1-inch pieces

For the kroeung:

5 stalks lemongrass (white part only), thinly sliced
5 slices galangal
6 makrut lime leaves, thinly sliced
6 cloves garlic, smashed
3 shallots, roughly chopped (or 3 tsp Purple Shallot Powder)

Directions

Prepare the kroeung:

Using a mortar and pestle, pound lemongrass, galangal, lime leaves, garlic, and shallots to a fine paste (or grind in a food processor). Begin with tougher ingredients, then add softer ones. (Freeze any extra kroeung.)

Make the curry:

In a large skillet, fry whole block of tofu over medium heat in enough oil to reach halfway up the tofu. Cook until all sides turn light golden and a bit crisp, about 6 to 8 minutes per side. Remove tofu, let cool, and cut into 1-inch cubes. In a bowl, place tofu in 2 tablespoons of the kroeung, 6 tablespoons of the coconut milk, and 1 teaspoon of salt. Marinate for 1 hour, stirring occasionally.
Soak eggplant in water with 1 teaspoon salt for 2 minutes and rinse. (If you omit this step, the green curry will turn brown.)
In a large pot, heat 2 tablespoons oil over medium heat. Add 2 tablespoons kroeung, then sauté kabocha squash until it browns slightly but is not cooked through, about 8 to 10 minutes. If necessary, cook in batches to avoid crowding the pot. Remove kabocha and set aside.
In the same pot, heat 2 tablespoons oil over medium heat. Add 2 tablespoons kroeung and fry until mixture turns yellow-gold, around 3 minutes. Add marinated tofu. When the mixture starts to bubble, reduce heat to low, cover, and simmer for 15 minutes.
Add rinsed eggplant to pot with simmering tofu. Sauté for 10 minutes, then add squash and long beans and simmer for 2 to 3 minutes. Add onion and remaining coconut milk. Bring to a boil, stir in remaining kroeung, cover, and reduce heat to low. Add more coconut milk if needed—the curry should be soupy rather than pasty. Simmer for 10 minutes to let flavors meld. Season with salt. Serve curry with jasmine rice or rice vermicelli (bún).