No. 32 Red Curry with Tofu

I’ve been trying to perfect a veggie curry recipe for a while without success. But I think I finally got it right. Mine is kind of a combination of Heidi Swanson’s weeknight curry recipe and the red curry from the Thai place down the street from our house, which I love and order often.

The Thai restaurant always deep fries their tofu, so it has a texture that stands up to being soaked in sauce. And I like that they add bamboo shoots. Theirs are more like thin sticks, so I took the canned bamboo shoots and cut them in half lengthwise.

The other thing I figured out is that it’s better to use coconut cream instead of coconut milk because the extra water from the veggies and tofu tends to thin out the sauce.

No. 32 Red Curry with Tofu

1 10-ounce package firm tofu, pressed and thinly sliced
Olive oil – enough to cover the bottom of a large skillet
1 red or orange bell pepper, sliced
1 zucchini, sliced
2 cups fresh green beans, ends cut off and snapped in half
1 onion, sliced
1 can coconut cream
2 tablespoons red curry paste
1/2 cup bamboo shoots, sliced in half lengthwise
brown rice for serving

Start by frying the tofu slices. You want to heat enough olive oil in a large skillet to just cover the thin slices, somewhere between 1/8 and 1/4 inch.

Fry the slices until golden on one side, then flip them over to cook the other side. When they’re done, drain them on a paper towel. You can use the remaining oil to cook your veggies.

Saute the veggies until they soften and the onions are translucent.

Next mix the curry paste with a couple tablespoons of coconut cream in a bowl.

Add this mixture to your veggies and stir until they’re all coated. Add the tofu and bamboo shoots to the pan and then stir in the rest of the coconut cream.

Let the curry simmer on medium-low heat for about 10 minutes. Make sure you taste the curry before you serve it. You may want to add a little salt or more curry paste. I usually end up adding some of both. The curry paste adds more heat, too.

When it’s ready, serve the curry over brown rice. Or, if you’re like us, leftover takeout rice. 🙂

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