Carbon-Conscious Cooking - Book - Page 30
Thai
Curry
made with homemade curry paste
1
1/2
1
4
2
5
1
1
1
1
1
1
1
tbsp coriander seeds
tbsp cumin seeds
tbsp cilantro stems
whole chilis
tbsp ginger
cloves garlic
onion, divided
stalk of lemongrass
bell pepper, julienned
carrot, diagonally sliced
sweet potato, sliced
block of tofu, cubed
can coconut milk
salt and pepper to taste
Toast seeds and peppercorns for 2 minutes, then add to
a blender will all ingredients up to, but not including, bell
pepper. Puree until a paste forms.
Slice the remaining half onion and stir fry with bell
pepper and carrot in a wok. Remove vegetables once
cooked.
Fry 1/4 cup of the curry paste until aromatic, then add in
tofu, cook for 3 minutes. Stir in vegetables and coconut
milk and additional water as needed, then simmer for 10
minutes.
Add salt and pepper to taste, serve over brown rice.
carbon footprint
The footprint of fish sauce, a common
ingredient in Thai curry paste, is
equivalent to a car driving 12.5 miles, while
that of no fish sauce is equivalent to 0
miles.
That’s 12.5 miles less.
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