Balinese Green Curry with Tofu

A traditional, flavorful, and spicy green curry, made from scratch with fresh herbs and spices. This recipe is one I learned from living in Bali, where I had the privilege of discovering authentic flavors and cooking techniques straight from the source.

Serves: 4 | Preparation Time: 20 minutes | Cooking Time: 30 minutes

Ingredients:

For the Green Curry Paste:

• 2 shallots, roughly chopped

• 3 cloves garlic

• 2 green chilies (adjust to taste)

• 1-inch piece of fresh turmeric, peeled

• 1-inch piece of galangal, peeled (or ginger if unavailable)

• 1 stalk lemongrass, finely sliced (use the tender white part)

• 5 kaffir lime leaves, torn

• 5 coriander roots (or stems and leaves if roots are unavailable)

• 5 candlenuts (or macadamia nuts as a substitute)

• 1 teaspoon coriander seeds

• 1 teaspoon cumin seeds

• 1 teaspoon white peppercorns

• 1 tablespoon miso paste (as a substitute for shrimp paste)

• Salt to taste

For the Curry:

• 200 grams firm tofu, cut into cubes

• 2 tablespoons avocado oil (or EVOO)

• 1 medium sweet potato, peeled and diced

• 100 grams green beans, trimmed and cut into 2-inch pieces

• 1 can (400 ml) full-fat coconut milk

• 200 ml water or vegetable broth

• 1 tablespoon soy sauce

• 1 teaspoon sugar

• Juice of 1 lime

• Fresh cilantro, chopped, for garnish

• Fried shallots, for garnish (optional)

For the Black Rice:

• 1 cup black rice

• 2 cups water

• Pinch of salt

Instructions:

Prepare the Green Curry Paste:

1. In a mortar and pestle or blender, combine shallots, garlic, green chilies, turmeric, galangal, lemongrass, kaffir lime leaves, coriander roots, candlenuts, coriander seeds, cumin seeds, white peppercorns, miso paste, and a pinch of salt. Grind into a smooth paste, adding a little water if necessary.

Marinate the Tofu:

1. Place tofu cubes in a bowl, add soy sauce, and gently toss to coat. Let it marinate for at least 15 minutes.

Cook the Curry:

1. Heat vegetable oil in a large skillet or wok over medium heat.

2. Add the green curry paste and sauté for 2-3 minutes until fragrant.

3. Add marinated tofu cubes and cook for another 5 minutes, stirring gently.

4. Add diced sweet potato and green beans, mixing well.

5. Pour in coconut milk and water (or broth), stir to combine.

6. Bring to a simmer, cover, and cook for 15-20 minutes, or until vegetables are tender.

7. Stir in sugar, lime juice, and adjust salt to taste.

Cook the Black Rice:

1. Rinse the black rice under cold water.

2. In a medium saucepan, combine black rice, water, and a pinch of salt.

3. Bring to a boil, then reduce to a simmer, cover, and cook for 30-35 minutes or until rice is tender and water is absorbed.

4. Remove from heat and let it sit for 5 minutes before serving.

Serve:

1. Serve the curry hot over black rice.

2. Garnish with chopped cilantro and fried shallots if desired.

Nutritional Information (per serving, approximate):

• Calories: 380

• Protein: 15g

• Carbs: 30g

• Fat: 20g

• Fiber: 9g

• Sugar: 5g