For the curry paste:
50g shallots, peeled and sliced
40g garlic, peeled and sliced
20g ginger, peeled and sliced
30g lemongrass, trimmed and sliced
40g Thai green chilies, sliced
50g coriander roots, sliced
½ tbsp rice bran oil
1 ½ tbsp green curry paste
½ tsp ground cumin
½ tbsp ground coriander
15ml rice bran oil
10ml water
For the curry:
150g green zucchini, cubed
150g yellow zucchini, cubed
280g tofu, cubed
½ tbsp rice bran oil
200ml water
400ml coconut milk
30ml tamari
4 lime leaves, sliced thin
2 tsp lime juice
1 tbsp coconut sugar
140g bro12wn rice
350ml water
1 tbsp fresh coriander for garnish
● Combine the rice and water and steam in the rice cooker or stove.
● In a pestle and mortar or blender, combine all the curry paste ingredients, and pound or process until smooth.
● Put a pot over low heat, then add the oil and the curry paste. Saute over low heat for 15 minutes until fragrant and oily.
● Once the paste is ready, add the coconut milk, tamari and sugar and simmer for 10 minutes.
● Add the zucchini and tofu, and cook for another 5 minutes before adding the lime juice and lime leaves.
Take of the heat.
● Portion the curry and rice into serving dishes and serve garnished with fresh coriander.