Monday, April 04, 2005

Thai Red Curry

I had a craving for lots of fresh vegetables yesterday. This usually happens after a couple days of eating poorly. So, I took a trip to my favorite store, Idylwilde Farms and loaded up, then came home and made Thai Red Curry.

  • vegetable oil

  • 1 block extra firm tofu, drained and cubed

  • splash of soy sauce

  • 3 Tbsp Thai red chili paste

  • 1 can light coconut milk

  • another splash of soy sauce

  • couple splashes of Thai fish sauce

  • 1 large carrot, sliced into diagonal rounds

  • 1 bunch asparagus, trimmed and chopped into 2 inch pieces

  • a couple large handfuls of fresh green beans, trimmed and chopped into 2 inch pieces

  • 1 small zucchini chopped into rounds

  • 1 red bell pepper, chopped into large chunks

  • any other vegetables you want to use

  • 1/4 cup unsalted cashews

  • about 15 Thai basil leaves (Idylwilde actually had this - I was so excited!)

  • 1-2 Tbsp chopped fresh cilantro

  • chopped peanuts

Stir fry tofu cubes in vegetable oil in a wok over high heat. Add some soy sauce for flavoring. When tofu is browned, remove from wok and lower heat.

Add curry paste, coconut milk, soy sauce, and fish sauce to wok and bring to a simmer. Let it simmer for a few minutes, then add all the vegetables and cashews, but reserve basil, cilantro, and peanuts. Let veggies simmer in sauce for 5-10 minutes, or until crisp-tender. Turn off heat, mix in tofu, basil, and cilantro. Serve with chopped peanuts over rice. Unfortunately, I decided to make wide (very slippery) rice noodles instead of regular rice. Rice would have been a much better choice because there is a lot of sauce to sop up.

I think I used too much curry paste because it was just a bit too hot for me. Also, I am led to believe that Thai restaurants use regular (high fat) coconut milk when they make curries. I used the light coconut milk, and although it was delicious, it lacked a certain velvety mouth feel that you get with restaurant curries.

The good thing about this recipe is that it is very quick to make. It could definitely be a weeknight meal. The curry paste comes in a little jar that can be kept in the fridge, cans of coconut milk are easy to keep on hand, and most of the other ingredients are staples in my house. I'll just have to go to Idylwilde to get the fresh herbs and veggies, which is no problem!

My curry got a rave review, so I will definitely be making this again and I will make it with rice in the future. It was suggested that I make this for company. Anyone want to come over for dinner?


Anonymous Anonymous said...

Yup, Idylwilde is great! I go nuts in there whenever we drive out to Boxborough to see my wife's sister.


12:24 PM  

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