Hemp tofu Thai curry recipe

The weather in January greets us with an icy chill and playful winds. We at Herba di Berna have the perfect answer: a warming Thai curry with hemp tofu! After all, what could be better than facing the cold with a delicious spoonful of flavors? Our insider tip for coziness and enjoyment in any weather!

For 4 servings you need:

• 400 g hemp tofu
• 0.5 lt coconut milk. The best is the Chaokoh, (available in international stores) which is a bit thicker
• 2 tsp ground coriander seeds
• 2 tsp cumin powder
• 1 tsp turmeric powder
• 2 tsp tomato puree
• 5 cm of a fat and fresh ginger root (Lidl usually has fresh and nice ones) – we prefer the ginger and garlic grated (Bircher grater)
• 4 large cloves of garlic – grated1 bunch of green onions – cut into rings
• 2 x a shot of the fine rum or whisky
• ½ – 1 tsp chili powder or fresh chili (I use 4 – 6) 1-2 chilies would be mild
• When in season, one sprig each of white and blue grapes
• 1 large onion – finely chopped (you can also use shallots and cut them into rings for decoration)
• 10 cherry tomatoes – cut into 4 pieces – (for decoration, add 10 yellow and differently colored cherry tomatoes)
• Here’s another hot tip: ½ -1 teaspoon of garam masala powder
• A bunch of fresh coriander – leaves plucked
• Himalayan salt very fine – or any other fine salt
• Ground white pepper
• A fine vegetable oil – we prefer olive oil or coconut oil

The preparation:

1. Heat the frying pan to full heat. Only add oil to the pan when it is hot
2. Sauté the ginger, chili and spring onions together in the hot oil. Depending on the hob or induction, reduce the heat slightly. Add the garlic after 3 to 4 minutes. Steam for another 2 minutes
3. Then sprinkle over the spices and sauté for another 3 – 4 minutes
4. Then use the rubber spatula to push the whole thing to the edge. Now add the tomato purée to the frying pan and allow the aroma to develop as it begins to burn into the bottom. However, be careful that it does not turn black. Always stir with the rubber spatula. 3 – 5 minutes
5. Now add a large shot (50 – 80 ml) of rum or whisky and stir well with a whisk. Take the rubber spatula again and make sure it doesn’t burn on the bottom. Now add 300 ml of coconut milk and bring to the boil. Once it has bubbled, you can reduce the temperature by 50% – 70% and leave to simmer gently. Meanwhile, stir slowly along the base with a spatula to prevent splattering and burning
6. Simmer for approx. 15 minutes
7. Now pour the mixture into a sauce pan and puree with a hand blender. Then leave to simmer on a low heat. Depending on the thickness of the curry, you can now add a little more coconut milk. I always need 5 dl. However, you will then need to bring the sauce to the boil again. Reduce the heat again and – if in season – add the grapes
8. Set aside
9. Wash out the frying pan with a sponge and put it back on the stove. Return to full heat. Fry the hemp tofu with a little olive oil or coconut oil until a light crust (golden-brown) forms. This takes about 8 – 10 minutes
10. Carefully stir the curry and tofu with a ladle and serve
11. Garnish with the cherry tomatoes, shallots, peperoncini and coriander
    
    En Guete! 😉

Source recipe: Harmonius, hemp tofu masala Goa style https://www.harmonius.ch/