Green Tomato Curry
- 600 grams green Tomatoes
- 2 shallots
- 600 milliliters Chicken broth (or vegetable broth)
- 3 Tbsps vegetable oil
- freshly ground peppers
- 80 grams Sour cream
- 200 grams Whipped cream
- 1 tsp green Thai curry (paste)
- 1 Tbsp finely chopped Basil
- 2 green Tomatoes (for garnish)
- sesame oil (for drizzling)
- Basil (for garnish)
Rinse 600 grams (approximately 1 1/4 pounds) green tomatoes and cut into small pieces. Peel shallots and chop finely. Add shallots to a pan with the vegetable oil and sauté until translucent, then, add the tomatoes and sauté for a few more minutes. Pour in broth and simmer for about 30 minutes. Remove from heat, puree and strain through a sieve.
Add puree back to the pot and stir in sour cream and whipping cream. Season with salt and pepper. Stir in the curry paste to taste. Cut the 2 green tomatoes into slices, add to the curry, bring to a boil and ladle into bowls. Sprinkle with basil and serve drizzled with a few drops of sesame oil.