MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Coconut Red Curry With Tofu
Categories: Vegetables, Mushrooms, Chilies, Herbs, Citrus
Yield: 4 Servings
14 oz Extra-firm tofu
1 tb Peanut or safflower oil
1 Ginger root (1"); peeled,
- minced
2 Shallots; minced -OR-
1 sm Onion; minced
2 cl Garlic; minced
1 Thai chile; seeded, thin
- sliced -OR-
2 Serrano peppers; seeded,
- thin sliced
2 tb Cilantro stems; chopped
8 oz Cremini mushrooms;
- quartered
1/2 ts Sea salt; more to taste
3 tb Prepared red curry paste
1 c Unsweetened coconut milk
2 ts Asian fish sauce
1 Lime; zest and juice of
1 c Snow peas
Basil and/or cilantro
- leaves; garnish
Brown or white rice; to
- serve
Cut tofu into 1" slabs and place on paper towel-lined baking sheet.
Cover with another layer of paper towels and place another baking
sheet on top. Let sit for 20 minutes. Cut into 1" cubes.
Heat oil in a large skillet over medium high heat. Add ginger,
shallots, garlic, chile, and cilantro stems, and saute until
tender, about 5 minutes. Add mushrooms and saute until golden brown
and tender, about 5 minutes. Season with salt. Stir in curry paste
and cook 2 minutes. Pour in coconut milk, scraping up any curry
paste with a wooden spoon. Add fish sauce, lime zest, and juice.
Add tofu cubes and snow peas. Simmer until the sauce thickens
slightly and the snow peas are tender, 7 to 10 minutes, stirring
frequently. Taste and add more salt and/or fish sauce if needed.
Serve warm with brown rice and a scattering of torn basil and/or
cilantro leaves on top.
Recipe by Melissa Clark
Recipe FROM:
https://cooking.nytimes.com
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