Thai Green Jungle Curry

Ingredients

• 20 g Green curry paste
• 100 ml Water
• 100 g Pumpkin
• 100 g Califlower, raw, cut into florets
• 100 g Mushrooms
• 100 g Tofu, raw (not silken), not cooked, firm, not drained
• 250 ml Coconut milk, plain or original, fortified, unsweetened
• 5 ml Soy sauce
• 4 pcs Kaffir lime leaf
• 1/3 bunch Thai Basil, fresh
• 1/2 pcs Chili pepper (optional), cut into pieces, deseeded for less heat
• 1/2 tsp Sea salt
• 5 g Coconut palm sugar, Ojio, MRSJP
• 40 g Jasmine rice

Method

1. Assemble and measure all ingredients.
2. Cook your rice according to it's packet guidelines.
3. Chop pumpkin into small pieces.
4. Break kaffir lime leaf in half and pick fresh basil leaves.
5. Slice sweet red chili into rounds.
6. Add the green curry paste and 50 ml of water to the saucepan - cook gently until fragrant.
7. Add coconut milk, palm sugar and stir slowly to mix thoroughly until sugar is dissolved.
8. Add chopped pumpkin to the curry - this takes the longest. Make sure it's cut into small pieces!
9. After 6-8 minutes add the mushrooms and tofu. Start to build up the flavors by adding some soy sauce, pink salt, and palm sugar.
10. Warm through for another 6-8 minutes until everything is cooked.
11. Adjust flavour with pink salt, soy sauce, and then add kaffir lime and Thai holy basil - infuse for another 2 minutes.
12. Serve in a warm bowl with steamed rice or noodles. We have used dry weight measurement for this in the ingredients So cook your rice as you normally would.
13. Garnish with sliced red chili and Thai basil leaf.
14. Enjoy