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Elven Stew

Ingredients

Green Curry Paste

  • 1 bunch of cilantro
  • 5 garlic cloves
  • 5 scallions
  • 2 thai green chili
  • ½ - inch piece of ginger peeled and sliced
  • ½ - inch piece of galangal peeled and sliced
  • 1 lemongrass
  • 2 kaffir lime leaves cut in half
  • 1 tsp black peppercorns ground
  • ½ tsp sichuan peppercorns ground
  • ½ tsp coriander seeds ground
  • ½ tsp cumin seeds ground
  • 2 tsp salt
  • 1 tsp sugar
  • 1 tbsp fish sauce optional
  • zest and juice of 1 lime
  • 2 tsp canola oil

Vegetable Curry

  • 16 oz firm tofu cut into bite-sized pieces
  • 5 shiitake mushrooms sliced
  • 8 oz sugar snap peas
  • 1 japanese eggplant sliced
  • 4 baby bok choy
  • 15 oz coconut milk
  • 2 cups vegetable broth
  • 1 tbsp fish sauce optional
  • 2 limes quartered

Instructions

Green Curry Paste

  • In a food processor, place all the ingredients for the chili paste and pulse until it resembles a thick salsa. If too thick, add a few tablespoons of water. Store in the refrigerator until you are ready to use it for the soup. Can be stored in the refrigerator for up to a week.

Vegetable Curry

  • Place the tofu between two plates and top with a heavy object. Allow this to rest for 5 minutes in order to remove excess liquid. Heat a pan with a teaspoon of oil over medium-high heat. Add the tofu and cook until all sides have slightly browned. Transfer to a plate.
  • Add another 2 tsp of oil in the pan along with all of the vegetables. Cook until the vegetables have softened lightly, about 8 minutes. Add the tofu and mix together.
  • Add the green curry paste, coconut milk, and vegetable broth. Bring to a boil. Reduce the heat and simmer for 10 minutes. Add the fish sauce. Serve with a bowl of rice or rice noodles and lime quarters.