Thai Spiced Bean Curd in Coconut Milk

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Thai Spiced Bean Curd in Coconut Milk Ingredients

1 Piece galangal or root	1 Pinches salt
3 Kaffir lime leaves	1 tb Light soy sauce
10 Squares fried bean curd	2 Limes; juice of
20 Floz thin coconut milk	8 Floz thick coconut milk
1 tb Chopped coriander	Sugar
4 Peppercorns; crushed	GARNISH
1 Clove garlic; crushed	2 Red chillies
2 Stems lemon grass; thinly	1 tb Chopped coriander
3 Fresh green chillies	Thai rice to serve

Instructions for Thai Spiced Bean Curd in Coconut Milk

Cut the squares of bean curd in half then half again. Put the ginger, lime leaves, thin coconut milk, coriander, peppercorns, garlic, lemon grass, green chillies, salt and soy sauce into a pan and gently bring to the boil, stirring all the time. Reduce the heat and simmer for 10 minutes. Add the bean curd and simmer for a further 10 minutes. Add the lime juice, thick coconut milk and sugar and cook for another 3-4 minutes. The sauce should reduce and thicken. Serve with steamed fragranced rice and sprinkle with chopped coriander and red chillies. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Converted by MM_Buster v2.0l.

Main Ingredient: MilkCuisine: Uncategorized

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