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Mar. 14th, 2006 @ 12:56 pm Thai Tofu Curry
Does anyone know of a good, relatively easy recipe that uses Tofu, coconut milk and either thai green curry paste or panang curry paste? I also have cans of bamboo shoots and baby corn to add to the curry...

Thanks so much!
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D - MirrorShot3
helianthas:
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From:caffeine_girl
Date:March 14th, 2006 09:18 pm (UTC)

Super easy cheater recipe

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I make a curry every weekend that has these ingredients. I use the Taste of Thai peanut sauce, and the recipe on the back of the packet, substituting tofu for chicken obviously. But first I fry my tofu in a bit of oil (because of my steel pan -- you might skip if in a nonstick pan) and some HOT red curry paste for about 5 minutes or until you like the crispiness of the tofu. Then I add two cups of chopped vegetables (an onion, a green pepper, sugar peas, bean sprouts, broccoli, carrots, potatoes, water chestnuts, pretty much anything you want), the coconut milk, and the peanut sauce paste. I think you could substitute any curry paste here and throw in some chopped peanuts if you like. Finally I dump in some soaked rice noodles and serve. Soooooo good.
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From:bramble_ditch
Date:March 14th, 2006 11:13 pm (UTC)

Re: Super easy cheater recipe

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taste of thai also has green and red curry pastes that have the ratio of curry paste to coconut milk on the jar as well.
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From:heathers
Date:March 14th, 2006 09:26 pm (UTC)
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I love mae ploy green curry paste and I think it comes with a recipe on the package. I know that doesn't help much, but I think it's something like a tablespoon of curry to a can of coconut milk added to your veggies & tofu after you've sauteed them and possibly some veg stock if the sauce is too thick. I'd also highly recommend using some sweet potatoes in your curry. The sweet with the spicy is yumtasty! :)

-H
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From:oh_meow
Date:March 14th, 2006 11:32 pm (UTC)
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You just need a few more ingredients to make a very authentic thai curry.

As well as the tofu, veg, green curry paste and coconut milk you need to get some jaggery (palm sugar available in blocks/tubs from oriental supermarkets) and either thai fish sauce or thai mushroom soy sauce (depending on if you eat fish or not)

Cook the veg and the tofu how you like it in a wok in a generous amount of oil, then add 2 teaspoons of curry paste (or whatever your packet suggests, I buy mine in big tubs from an oriental supermarket, so mine might be more concentrated I don't know) and stir fry for a minute or tow to thoroughly coat everything. Add the whole tin of coconut milk, 1 teaspoon of palm sugar and a large slosh of the fish/mushroom sauce. Simmer whilst constantly stirring until you have a thick smooth non-runny sauce (I would say 15-20 mins), and serve with either jasmine rice or noodles with a bit of bite to them.
From:loudtherefore
Date:December 28th, 2006 02:25 am (UTC)
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Deep fry tofu cubes. Set aside.
Simmer Panang paste, coconut milk, bamboo chutes, and frozen or fresh (sliced or whole) green beans.
Mix with tofu.
Serve over Basmati rice.