Tag: vegan

Thai Green Curry Risotto, Revisited.

thai green curry risotto in pot and on plate
What better way to break in a brand-new pot than to cook one of your favourite dishes in it? I’ve made this fusion of Italian risotto and Thai green curry before click here for the recipe), and it has been a while since I made either risotto or this variation.

The results weren’t as creamy as the last time I made it (The culprit was a fairly unremarkable can of coconut milk instead of the one I usually use), but it was still delicious, and the new pot is the perfect vessel for making risotto; heavy bottomed, even heat distribution, and plenty of surface area for the rice to toast, and to coax out its starches as the liquid evaporates.

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Recipe – Thai Green Curry Risotto with Vegetables

thai green curry risotto
I‘m not one of those people who is averse to what is generally known as ‘fusion’ cooking. In fact, if one thinks about the history of food then really everything is fusion cooking in one way or the other.

However, rarely do I attempt to combine things from two different food cultures — I’m still learning, but once in a while a bit of experimenting is good. So today’s dish combines two of my favourite dishes: Thai Green Curry and Italian Risotto. I’m certainly not the first person to make this dish — there are dozens of recipes online for the same — but I did go into it with a bit of trepidation. The results turned out pretty damn delicious, so here’s my recipe.

The basic method is the same as my usual lunchtime ‘one and a half pot risotto’, only with coconut milk and curry paste. But, since I’ve never written that recipe down on this blog, I’ll go over it as part of this.

Bring 1 to 1.5 litres of water or stock to under a boil, and keep it on a low flame (this is the ‘half’ pot). On a separate flame, into a heavy-bottom vessel add a couple of cloves of minced garlic to a couple of tablespoons of olive oil. When the oil is hot and the garlic fragrant, add in one finely diced small onion (about a fistful of mass).

Saute the onion and garlic on low heat until translucent. Meanwhile dice one carrot, one handful of fresh baby corn, and one small head of broccoli* about the same size as the onion. Add these to the frying onions.

*(The conventional wisdom is that you only use the broccoli florets and discard the thick stalk. This is lunacy, as the stem is perfectly fine to eat and very flavourful, so dice that up too)

Now, usually these vegetables would be fried in a pan without the onions & garlic and set aside — only added to the risotto at the very end — but I’m lazy and since I don’t use vegetable stock I find that this method imparts quite a bit of flavour to the rice that the plain water doesn’t, even if the results are slightly less than pretty. You can always reserve some of the fried veg for colour and garnish.

To the sauteed vegetables add two-three good teaspoons of Thai Green Curry Paste. You can make your own (plenty of recipes on the net) but I just use the store-bought one. It tastes fine to me. The paste will begin to brown and maybe stick to the bottom. Wedge it off with your spoon.

Once the spice paste has sauteed for a few minutes, add in the Arborio risotto rice. 75g per person is usually quite generous (especially since we have quite a bit of veg), and 100 is probably overkill. With the measurements for the vegetables, you can generously feed 2-3 people as a main.

Sautee the rice for a few minutes more, then add in one can (400ml) of Coconut milk. Stir and bring to the boil. Adjust seasoning, and put in a half teaspoon of sugar.

Now you have to cook the rice like an ordinary risotto, i.e. as the liquid is absorbed add in a ladleful of water/stock from you other pot, until that is absorbed, stirring frequently. The final consistency you want should still be runny, though quite creamy. It can take between 15-20 minutes for the rice to cook to however much you like it. When it’s done mix in a good pinch of chopped basil, turn off the heat, and cover for a minute or two.

Serve.

Om nom nom, etc.

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Roasted Tofu Salad Recipe

A bowl of roasted tofu salad
(Since a couple of people asked for the recipe of this after I tweeted it yesterday, and I got tired of repeating the same in chat windows and comment boxes, and figured I might as well post it here.)

A couple of days ago, I tried to experiment with tofu. I’ve eaten it several times before in restaurants, but never cooked with it, and have always eyed the fairly inexpensive blocks sitting on supermarket shelves with some trepidation. But having seen enough cooking shows where tofu is used, I thought I’d give it a whirl.

I didn’t, however, have any oriental ingredients in the house, it being ages since I last cooked stir fry. So while I would have liked to come up with some kind of sweet and spicy dark soy glaze, perhaps some celery and cashews, that implementation would have to wait until next time. I did have my faithful stock of everyday ingredients though, and I craved smoky, charred flavours that day. Instead of stir-frying it I decided to oven-roast it.

First, I heated some extra virgin olive oil in an oven-proof skillet, and added in a couple of cloves of sliced garlic, as well as a dried red chilli for heat (you can use chilli flakes or powder later, but I like the garlic and chilli to infuse the oil a little). When they started to colour, in went one medium sliced onion, which I slowly browned.

Meanwhile, I cubed a pack of fresh mushrooms, a medium sized carrot and a zucchini of roughly the same size. These went into the pan when the onions were not-quite brown (they’ll be finished off in the oven) and tossed about (I think that here you can add in pretty-much anything that might roast well: red bell peppers spring to mind, eggplant might work too).

Now for the tofu: it’s fairly delicate — at least the one I got was — but a steady, light hand and a sharp knife will yield few uneven pieces. I cubed these to around the same size as the other vegetables, and a couple of minutes later they went into the pan with everything else. I didn’t stir or toss vigorously now, because I wanted to keep the tofu chunks as whole as possible. Some breaking and crumbling will occur, so just go with it. later you’ll be blessed with tiny charred nuggets of goodness every now and then.

Then I seasoned it with salt, pepper, dry Italian herbs, and a splash of balsamic vinegar. I tried to mix as best I could without destroying the tofu, and then took it off the heat and put it under a low grill

This gave me time to prepare the salad it was going into. I would have like to have something peppery in the house like rocket (arugula), but all I had was romaine lettuce, so that would have to do. I also had a can each of chick peas and sweet corn kernels. Since this was a hearty full-meal salad, I added those into the salad bowl too along with the chopped lettuce. I didn’t have tomatoes in the house, but one of those would be nice too (or something sweet and tart like green apple). For crunch and more flavour I tossed in some walnuts too.

(Now, I know this may sound like too many ingredients and flavours, but I like my meals complex. Feel free to omit anything you don’t like, or scale back accordingly.)

Every seven minutes or so, I checked on the tofu. It was grilling nicely, the edges going a nice brown colour. As they roast they get easier to handle, so I gently stirred them around to expose unroasted areas, then put them back under the grill. Since I was doing the salad meanwhile, time went by quickly, and by the time I thought the tofu was done around 25 minutes had passed under the grill. You can ramp up the heat and see what happens if you’re in a hurry.

The final step is to just place everything in a bowl. You can put the cold salad ingredients at the bottom and spoon the roasted tofu and veggies on top, but I jut put everything together. I don’t like heavy dressings, so just another splash of balsamic vinegar and extra virgin olive oil on top for me.

And there you have it. I liked the way it turned out, and I’m definitely going to try tofu at home again. I also proved to myself that it’s versatile enough that you don’t need to use it only in oriental dishes. I’m vaguely curious as to what saag-tofu tastes like now!

A bowl of roasted tofu salad

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