3.22.2011

south american curry

It was Asian Night.

While I wanted to make curry, a few of the other family members wanted something a little different. Which is why I decided to fuse South America and Asia. A while ago I made Aji Paste from Viva Vegan! by Terry Hope Romero and froze what I didn't use for the recipe. It was time to utilize it. A good Thai curry is based on a chili paste so it wasn't too much of a stretch to use the aji paste instead and incorporate other Latin flavors. 

In addition to the paste, I used cumin, oregano, garlic, lime juice, cauliflower, mushroom, bell peppers, green beans, cilantro and pressed tofu. Pressing the tofu properly (such as with a Tofu Xpress) will keep the tofu from falling apart in the broth during cooking. Another bonus using this machine. 

Although I used coconut milk, I kept it down to 1 can of lite milk and used vegetable broth to make up the difference. Since this would make for a very thin broth with no body, I added an arrowroot (or cornstarch) slurry to thicken it up to the consistency of coconut milk. This did not distract from the flavor and made it possible to cut down on the coconut milk.

I love lots of vegetables in curries and using the Latin flavors made it a little different.  A very satisfying meal with a twist.

Cost Breakdown

aji paste: $.50
onion, garlic, spices, herbs: $1
cauliflower, green beans, red pepper: $5
mushrooms, tofu: $3
coconut milk: $2
lime, sugar, veg stock: $1
Total to make 6 servings:
$12.50



2 comments:

  1. This sounds like such a wonderful idea! And thank you for the tip on freezing aji paste. Mine always goes bad so quickly.

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  2. Make sure to freeze it in the portions you will be using it in. I measured my portions using a cookie dough scooper, froze them on a tray and then stored them in a bag. That way you don't have to defrost the entire batch to get one portion.

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