This is probably my favorite food. Well, I don't really keep favourites, but this is top ten. A properly spiced thai dish is a pinnacle of human sensation. Thai food isn't always sharply 'hot,' rather contains the primal elements of good taste: sweet, savoury, slight acidity, umami and pungency. The fragrance of the cuisine cannot be overlooked or understated. Jasmine rice, citrus, ginger and richly flavoured vegetables/herbs create an unmatched aroma.
Here I plate an inverted arrangement of curry and cashews, beset with jasmine and black rice.
First, start sauteing the extra-firm tofu on low heat with coconut oil. Turn every 5 minutes until tofu is chewy.
Home crown chili makes this fresh - as well as kaffir lime leaves from my tree and fresh pulled shallots. I added a bit of salt and peanuts and bashed them in the mortar.
Bash the end of a lemongrass stalk and chuck into a pan with a can of full-fat coconut oil. Add the bashed curry paste and lime juice or tamarind paste to pan as well. Simmer the coconut milk mixture until slightly thickened and add in fresh veg. I like sliced carrots, peppers, diced tomato and green onions. Dice the tofu and add in.
Plate and serve with rice, cashews, thai basil and fresh grated coconut (unsweetened).
