Wednesday, April 11, 2012

Thai Red Curry

This has been a new favourite for us this Lent.  Very easy, very adaptable and everyone likes it.

1/2 brick extra firm tofu
1/2 cup soy sauce
2 tsp. red curry paste
2 T. vegetable oil
1 can coconut milk
1 T. fish sauce
1 T. lime juice
3-4 cups assorted julienned or chopped vegetables: red pepper, carrots, Indian eggplant, water chestnuts, steamed potatoes, ect.

Cut tofu into cubes and marinate in soy sauce for 15 minutes. (Often chopping the vegetables takes me about the right amount of marinating time)

Heat wok.  Add oil and fry tofu over very high heat about 2 minutes.  Remove tofu to a plate. Add curry paste, fish sauce and lime juice to the wok and soften.  Add vegetables (harder vegetables first) and stir fry till soft.  Add coconut milk and cook till heated through.  Add tofu. Remove from heat and serve over rice or wide rice noodles.