Friday, January 18, 2008

Thai Tofu Red Curry

The secret to a tasty Thai curry is a quality curry paste. Of course, I don't have access to the ingredients needed to make a quality curry paste, so it's good ol' Thai Kitchen for me. The thing I don't like about the bottled curry pastes is that they are too potent and their heat overpowers the dish before you can get a good red colour and taste. As you can see from the picture, this dish is really more brown from the soy sauce than red from the curry. Oh well. When I can get some lemon grass, galangal, and dried chiles I will make curry paste once more. That being said, this dish is still quite good.

- 1 can coconut milk
- red curry paste, to taste
- 3 tbsp soy sauce
- 1 tbsp brown sugar
- 3 cups sliced mushrooms (or leave whole if they are small)
- 1 cup green beans, cut in 2 inch lengths
- 1 pkg firm tofu, diced
- 3 baby bok choy, cut in 2 inch lengths
- juice of 1 lime
- cilantro for garnish

1. Pour 1/2 the can of coconut milk into a wok and bring to bubbling over med-hi heat. Add curry paste, soy sauce, and sugar and mix well. Add in mushrooms and cook for 2-3 mins, until mushrooms begin to soften.
2. Add in the rest of the coconut milk and bring to bubbling. Add in green beans and tofu and simmer for 5 minutes, or until beans are done to your liking.
3. Gently stir in bok choy and cook for 1 min, or until it begins to wilt slightly. Stir in lime juice and adjust seasonings to taste. Garnish with cilantro and serve over jasmine rice.