Tonight I threw together a simple Thai Red Curry using veggies I had on hand. It was delish. Pretty much anytime you combine Thai curry paste and coconut milk you are going to have a winner. IMHO.
I didn’t really measure anything so please consider this recipe to be approximate! This makes a ton of food, probably a generous six servings.
Thai Red Curry
12 oz extra firm tofu, cubed
1 large onion, diced
3 cloves garlic, minced
1 teaspoon ginger, minced
3 tablespoons red curry paste (I like Thai Kitchen brand)
15 oz can coconut milk (I use lite)
2 cups water
1 pound potatoes, cut into bite sized pieces
1 cup carrots, sliced
½ lb green beans, ends trimmed & cut into bite size pieces
2 red bell peppers, diced
2 tablespoons soy sauce
1 tablespoon lime juice
Salt to taste
Chopped cilantro, for garnish
Directions:
In a medium sized skillet, brown tofu in a little bit of oil until golden on most sides. Set aside.
In a soup pot or very large skillet, sauté onion in a little bit of oil until softened. Add garlic and ginger and sauté for another minute or so. Add curry paste and sauté for another minute. Add potatoes and stir well to coat. Add coconut milk and water. Cover and bring to a boil. Lower heat and simmer for 5 minutes.
Add carrots and green beans and simmer, covered, for 5-10 minutes, or until veggies are almost tender. Add bell peppers and tofu and simmer, covered, for another 5 minutes, or until all veggies are tender.
Turn off heat and add soy sauce, lime juice, and salt to taste.
Serve over rice, garnished with cilantro.
