This is one of those versatile recipes that should be in every cook's repertoire. This version uses green beans, but other types of vegetable work equally well. The tofu takes on the flavor of the spice paste and also boosts the nutritional value.
Ingredients: (Serves 4 - 6)
600 ml/1 pint/2½ cups canned coconut milk
15 ml/1 tablespoon Thai red curry paste
45 ml/3 tablespoons Thai fish sauce
10 ml/2 teaspoons palm sugar or light muscovado (brown) sugar
225 g/8 oz/3¼ cups button (white) mushrooms
115 g/4 oz/scant 1 cup green beans, trimmed
175 g/6 oz firm tofu, rinsed, drained and cut in 2 cm/¾ inch cubes
4 kaffir lime leaves, torn
2 fresh red chilies, seeded and sliced
Fresh cilantro (coriander) leaves, to garnish
Method:
Pour about one-third of the coconut milk into a wok or pan. Cook until it starts to separate and an oily sheen appears on the surface.
Add the red curry paste, fish sauce and sugar to the coconut milk. Mix thoroughly, then add the mushrooms. Stir and cook for 1 minute.
Stir in the remaining coconut milk. Bring back to the boil, then add the green beans and tofu cubes. Simmer gently for 4-5 minutes more. Stir in the kaffir lime leaves and sliced red chilies. Spoon the curry into a serving dish, garnish with the cilantro leaves and serve immediately.
[source from www.asianonlinerecipes.com]
No comments:
Post a Comment