Tuesday, November 02, 2010
step-by-step Thai curry
Thai curry is one of those meals that we make at least once a month -- it's fairly quick, fairly simple, and an easy way to use up odds and ends from the vegetable drawer. :)
You will need . . .
3 tbsp peanut oil, divided
1 pound water-pack firm or extra firm tofu, pressed for at least 30 minutes
1 onion, sliced
equal amounts garlic and ginger, grated or minced (about 2 tsp each)
2 tbsp curry paste (red, yellow, or green -- your choice!)
2 tbsp low-sodium soy sauce
1 tbsp agave nectar
1 can coconut milk
VEGETABLES! (Tonight I used eggplant, winter squash, broccoli, red bell pepper, carrot, green beans, green onions, broccoli, and shiitake mushrooms)
Heat your wok over medium-high heat, and add 1 tbsp peanut oil. Fry half the tofu. Remove the tofu to paper towels, and add another tbsp oil and fry the second batch.
Add the last tbsp oil to the wok, and fry the onions, ginger, and garlic until beginning to brown.
Add the curry paste, and fry for 1 to 2 minutes, until the paste sort of "melts" into the onions.
Add the coconut milk, 1/2 a can of water, soy sauce, agave, the tofu, and any long-cooking veggies to the wok. Bring the curry to a boil, then lower the heat and simmer for 10 minutes, or until your veggies are tender.
Fold in the remaining veggies, and cook about 5 minutes, or just until crisp-tender.
Serve over rice!