Recipe: Veggie & Tofu Curry

Wednesday, March 13, 2013

This is such an easy and delicious recipe for a Thai curry. I usually have the majority of these ingredients on hand and it makes for a quick weeknight meal that I don't really have to plan. Curry is such a warm and comforting meal for these, hopefully, last few weeks of winter. Hope you guys enjoy and let me know if you try the recipe out! Don't forget to check out the video to see the recipe in action. 


Ingredients:

2 and 1/2 cups canned coconut milk
1 tbs thai red curry paste
3 tbs thai fish sauce
2 tsp coconut palm sugar or light brown sugar
1 and 1/2 cups sliced white button mushrooms
1 and1/2 cups trimmed green beans
1 serrano chili, minced
6 oz firm tofu, rinsed, drained, & cubed
steamed jasmine rice to serve
fresh cilantro & pickled chili sauce for garnish

Recipe:

1. Pour about half the coconut milk into a wok or skillet. Bring to a simmer over medium heat, stirring occasionally. 
2. Add the red curry paste, fish sauce, and palm sugar. Mix thoroughly.
3. Add the mushrooms, stir to combine and cook for one minute
4. Stir in the rest of the coconut milk and bring back to a boil. 
5. Add the green beans, serrano, and tofu. Simmer gently for another 4-5 minutes.
6. Serve over steamed rice and garnish with the pickled chili sauce and chopped cilantro. 


Enjoy!

Love, 
Claire

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