After coming home from work today, we decided to make this coconut curry. It is a Thai-Indian hybrid, using Patak's hot Madras Curry Paste, paired with ginger (would like to try it with galangal next
time), garlic, sweet basil, and coconut milk.
Here's how I made the dish this time (I've made it a few times, each time with small variations). I began with a couple tablespoons of corn oil in a seasoned cast iron wok, added thinly sliced fresh garlic, ginger, diced onion, and diagonally-sliced celery. I sauteed this for a minute or so, added 3 tablespoons of the Madras curry paste, and sauteed a minute more. In went just one cup of coconut milk, allowing it to simmer a little until fragrant, then the cubed, firm tofu, basil (a good handful of sprigs with 3 or 4 leaves on each), and the rest of the coconut milk with a bit of filtered water. After coming back to a simmer, I threw in some sliced hot peppers and a bit of salt.
We served this in a bowl, on a bed of brown basmati rice my partner had prepared in the meantime. Yummy!
I was a little short on ingredients this time, but when I have them, I like to add diagonally-sliced carrots, green onion (instead of the cooking onion), Thai curry paste (this, it seems, is hard to find free of fish sauce), firm, deep-fried tofu triangles (I know, more fattening than the fresh cubes, but oh so delicious) and fresh, hot, green or red, Thai finger chilies.