Coconut milk can sometimes be grainy. Using a blender to puree together the coconut milk and tofu helped to create a smooth texture on the sauce. It's thick, creamy and luscious.
Using the blender also made easy work of the ginger and garlic. Instead of having to microplane them, I let the blades of the blender do the work for me.
Depending on where you live it can be hard to find Thai green curry paste. I just got mine on Amazon.
You could, in theory, make your own paste, but good luck obtaining all the authentic fresh ingredients. Perhaps if you live in a big city, you'd be able to do so. Otherwise, the paste is the real deal. If you've had Thai takeout and wondered how to recreate it, the paste is the secret.
1 can coconut milk
1 can Thai green curry paste
1/2 block silken firm tofu
1 pint white mushrooms, sliced
1 inch ginger, peeled and chunked
5 cloves garlic
2 shallots, sliced
1 jalapeno, halved and sliced
1 poblano, diced
3 dried japanese chiles, seeds discarded
1 can black beans and the liquid
2 tbls olive oil
2 tsps salt
1 tsp black pepper
1 tsp celery seed
In a blender puree the coconut milk, tofu, garlic, ginger and a 5 of the mushroom slices. Set aside
Saute rest of the mushrooms and shallots in olive oil until nicely caramelized. Add coconut milk mixture, black beans/liquid, salt, black pepper, celery seed, curry paste and japanese chiles. Stir to incorporated paste into the liquids. Simmer 10 minutes. Add jalapeno and poblano. Continue simmering until sauce is reduced by 1/3 and nicely thickened.