Ingredients: |
Ingredients: 8 oz firm tofu or 3 chicken breasts, cut into 3/4 inch cubes
2 Tbsp soy sauce
1 Tbsp grated peeled ginger root
4 tsp olive oil
3 garlic cloves, minced
1/4 c minced shallots or onions
3 Tbsp Thai red curry paste
1 14 oz can coconut milk
1 c water
2 Kieffer lime leaves (optional)
1 c 1/4 inch thick diagonally sliced carrots
3 c bite sized cauliflower florets
1 c cut green beans (2 inch pieces)
1 red or yellow bell pepper, cut into 2 inch strips
1/2 c chopped fresh basil or cilantro or both*
1 Tbsp lime juice
SUBSTITUTIONS:(use a variety of colors):
1 lg sweet potato, peeled, quartered lengthwise and sliced thin
1 tomato, slivered
2 c snap peas
grated lime peel
1 can water chestnuts
1 small zucchini, halved lengthwise and sliced thin
asparagus, cut on diagonal in 2 inch slices
1 can baby corn, drained
1 can straw mushrooms, drained
Sliced portobello mushrooms
Freeze the remainder of the herbs rolled in saran wrap into a tight cylinder. When you need to use it, unwrap and slice off the amount you need from the end, and immediately refreeze the rest.
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Directions: |
Directions:In a bowl, toss the tofu or chicken cubes, soy sauce, and 1 tsp of the grated ginger. Set aside for at east 10 to 15 minutes while you prepare the vegetables. Then drain the tofu cubes, reserving the marinade.
In a skillet on medium heat, warm 2 tsp of the oil and add the drained tofu cubes. Cook for about 5 minutes, stirring occasionally, until the tofu is golden. Set aside
In a soup pot on med-high heat, warm the remaining 2 tsp of oil, add the remaining 2 tsp of ginger and the garlic, shallots, and red curry paste, and cook for about a minute, stirring constantly to prevent scorching. Stir in the coconut milk, water, and lime leaves if using, and bring to a boil on high heat. Stir in the carrots and cauliflower, bring back to a boil, reduce the heat, and simmer for 5 minutes. Add the green beans and simmer for 2 minutes. Add the bell peppers, basil, tofu cubes, and reserved marinade. return to a simmer for 2 or 3 minutes, until all of the vegetables are crisp-tender. Stir in the lime juice and add salt and more curry paste to taste. |
This recipe for Thai Red Curry is from