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SERVES 4
green curry paste
shallots, finely chopped
1 stalk lemongrass, chopped
2 small red chilies, chopped
2 garlic cloves, crushed
1 inch piece fresh gingerroot, peeled and grated
1 lime, zest of, only
1 tablespoon fresh coriander leaves, and stalks chopped
skewers
12 ounces tofu, firm
1 eggplant
2 tablespoons peanut oil
12 short wooden skewers
satay sauce
2 tablespoons peanut oil
1 shallot, finely chopped
2 garlic cloves, finely chopped
2 large red chilies, deseeded and chopped
1 teaspoon ground cumin
1 teaspoon ground coriander
3 ounces crunchy peanut butter
7 fluid ounces coconut milk
1 lime, juice of, only
salt, to taste
1. curry paste:.
2. grind all the ingredients together until you have a paste. Store in the refrigerator in a screw top jar for up to
2 weeks.
3. skewers:.
4. Mix 3 tbsp green curry paste together with 1 tbsp groundnut oil. Cut the tofu and eggplant into 1/2 inch cubes and
thread onto 12 short wooden skewers. Lay flat on a plate and pour over the paste mixture to coat well, rubbing the eggplant
and tofu all over. Leave for 30 minutes minimum (or overnight), covered in the fridge to marinade.
5. Brush the vegetables with a the remaining oil and grill under a medium heat until golden.
6. satay sauce:.
7. Heat the oil in a small saucepan and fry the shallot, garlic, chillies and spices for about 5 minutes until tender.
8. Mix the peanut butter with a little warm water to make a thinner paste and add to the pan, together with the coconut
milk.
9. Bring to the boil, then simmer until the sauce thickens. Season with lime juice and salt to taste. Divide between
4 small bowls.
10. Serve the skewers on individual plates with a small bowl of satay sauce.
11. Or you can simply buy the curry and the satay to cut time but check your ingredients some carry fish.
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