White Curry (trying for Thai) by Caroline
White curry (trying for Thai) Despite all the mistakes I made this was a superb dish with excellent flavors.
- eggplant one small, cubed
- cauliflower half, cut up
- tofu one pack, cubed
- Cilantro one bunch
- Jaggery one tablespoon (can use brown sugar)
- Green onion four (can use one shallot)
- Lemon juice one tablespoon (can use lime juice)
- Garlic five cloves crushed
- Fresh ginger, one tablespoon
- Cumin powder one teaspoon
- Turmeric one teaspoon
- Red thai chili paste one tablespoon
- Tomato paste one tablespoon
- Carolina reaper chili powder - a few millimetres on a knife point (can use one jalapeno)
- Coconut cream 120ml (4 oz) (add more, see notes below)
- Olive oil, two tablespoons
- Heat olive oil fry eggplant till golden brown
- Fry tofu cubes on each side till light golden brown
- Chop up the sauce ingredients and blend till smooth (leave the tofu, cauli and eggplant)
- Simmer sauce simmer sauce on medium low heat for ten minutes
- Add vegetables add cauli and eggplant to sauce and simmer ten minutes
- Warm tofu turn off heat, and gently fold tofu into the sauce and serve with rice or naan
Notes and suggestions
- Coconut cream I should have added 14.5 oz of coconut milk, and not 4 oz of coconut cream, this would have made the sauce in the blender more liquid. We struggled to get it out. My husband recommended using the stick blender in a one liter yoghurt tub to make it easier in the future.
- Sauce The sauce was fabulously delicate, herby and aromatic. Simmering gently for ten minutes reduced the aroma to third of what it was. We suggest adding precooked vegetables to the fresh uncooked sauce, and then just heating it up gently to preserve the delicate aroma.
- Vegetables I think cooking the vegetables to perfection first would have improved this recipe, the eggplant
- was still chewy, and the cauli was too hard after ten minutes, but I didn’t want to burn the sauce. Perhaps cooking for longer in a more liquid sauce (see coconut milk mistake above) would have sufficed.
- Tofu I would also have cooked the tofu more. Sliced it thinner and browned it a little more, on just two sides.
- Rice I served the Thai White Curry with black sticky rice, lightly oiled, fried, then boiled a little dry. It was delicious, and made a strong visual contrast.
Thai Chicken Soup in white bowl
Thai Yellow Curry
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