Wednesday, 31 August 2011
Recipe - Thai Red Curry with Veggies and Tofu
Here it is:
Thai Red Curry
2 tbsp of red curry paste (add more or add less, depending on your tolerance)
Zest of 2 limes
juice of one lime (I used 2 and found it a bit sour - still good though)
1/2 tsp hot chili flakes (again, add more or less depending on your tolerance)
*Combine all ingredients and put aside
1 Can light coconut milk
2 tbsp soy sauce (use light to reduce the sodium if needed)
1 tbsp sugar (add more or less depending on the sweetness you desire)
1/2 tsp salt
Handful of basil, chopped
*Whisk ingredients together and set aside
I block of Tofu, drained, pressed and cut into 1/2 inch cubes
4 cups chopped veggies of your choice (I used what was in my fridge - zucchini, mushrooms, green beans, potatoes, carrot and celery)
Olive oil for sautéing
Heat oil in wok. Add tofu and stir fry until golden on both sides. HINT: Make sure your pan is VERY hot so the tofu doesn't stick to the sides. Also make sure your tofu is very dry and pressed as much as possible to avoid splattering of the oil. (to press, place tofu between clean dish towels, and a pan on top. Add more weight by placing bricks or heavy pots on top of the already situated pan. Press for 20 minutes or more).
Add your vegetables and stir fry until they become very bright in colour.
Meanwhile, heat the paste in a separate pot, and stir until fragrant (about 2 minutes). Take care not to burn the paste. Add the coconut mixture and stir well to combine. Bring to a boil and then reduce to a simmer for 2 minutes to thicken the sauce.
Once veggies are cooked to your liking (they should have a bit of crunch to them), add the sauce, and stir to combine everything. Cook for about 4-5 minutes then serve over rice. (We used basmati rice).
**note** if using potatoes, be sure to chop and steam them beforehand otherwise they will not cook through.