Tuesday, April 5, 2016

Coconut Red Curry with Tofu Recipe from the New York Times

I made this recipe tonight and served it with brown rice. It was too spicy for my husband, so I'm modifying it here so that I can remember what changes I made to the recipe. See this link for the original recipe from Melissa Clark of the New York Times.

Time Required: 30 minutes
Servings: 4

  • 14 ounces extra-firm organic tofu
  • 1 tablespoon extra virgin olive oil
  • 1 inch organic ginger root, peeled and minced
  • 1 small organic onion, minced
  • 2 organic garlic cloves, minced
  • 2 tablespoons chopped cilantro stems
  • 8 ounces organic baby bella mushrooms, quartered
  • 1 small organic broccoli crown, sliced
  • 2 organic carrots, sliced 
  • ½ teaspoon sea salt, more to taste
  • 2 tablespoons red curry paste
  • 1 cup unsweetened light coconut milk
  • 2 teaspoons Asian fish sauce
  • Zest and juice of 1 lime (or 1/2 a lemon)
  • Basil and/or cilantro leaves, for garnish
  • Organic brown rice, for serving

  1. Cut tofu into 1-inch 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-inch cubes.
  2. Heat oil in a large skillet over medium high heat. Add ginger, onions, garlic, and cilantro stems, and sauté until tender, about 5 minutes. 
  3. Add mushrooms, broccoli and carrots and sauté until golden brown and tender, about 5 minutes. 
  4. Season with salt. 
  5. Stir in curry paste and cook 2 minutes. 
  6. Pour in coconut milk, scraping up any curry paste with a wooden spoon. 
  7. Add fish sauce, lime/lemon zest and juice. 
  8. Add tofu cubes. 
  9. Simmer until the sauce thickens slightly, 7 to 10 minutes, stirring frequently. 
  10. Taste and add more salt and/or fish sauce if needed.
  11. Serve warm with brown rice and a scattering of torn basil and/or cilantro leaves on top.

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