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Thai Red Curry with Bell Peppers and Tofu (and cauliflower)
2 (13.8-ounce) cans coconut milk
6 tablespoons fish sauce
2 teaspoon grated lime zest plus 2 tablespoons juice
2 tablespoon packed light brown sugar
6 teaspoons Thai red curry paste
1/4 teaspoon red pepper flakes
4 tablespoons plus 2 teaspoons vegetable oil
4 garlic cloves, minced
2 teaspoons grated fresh ginger
14 ounces extra-firm tofu.
1 large head cauliflower (3 pounds, cored, cut into 3/4 inch florets)
1/3 cup cornstarch
2 red bell peppers (cut into 2 inch long matchsticks)
1/4 cup of water
1/4 teaspoon salt
DIRECTIONS
1. Whisk coconut milk, fish sauce, lime zest and juice, sugar,
curry paste, and pepper flakes together in bowl.
In separate bowl, combine 2 teaspoons oil, garlic, and ginger.
1b. Toss 14 ounces extra-firm tofu, pressed dry with paper towels and cut into 3/4 inch cubes, with 1/3 cup cornstarch;
transfer to strainer and shake gently to remove excess cornstarch.
2. Heat 2 tablespoons oil in 12-inch nonstick skillet over high heat until shimmering.
Add coated tofu and cook until crisp and browned on all sides, 10 to 15 minutes; transfer to clean bowl.
Heat 2 tablespoons of oil in empty 12-inch nonstick skillet over high heat until shimmering.
Add cauliflower, water, salt. Cover and cook until cauliflower is just tender (about 5 minutes)
Uncover, add 2 red bell peppers and cook until crisp-tender, about 2 minutes.
3. Clear center of skillet, add garlic mixture, and cook, mashing mixture into skillet, until fragrant, about 30 seconds.
Stir garlic mixture into tofu and reduce heat to medium high.
Whisk coconut milk mixture to recombine, add to skillet, and simmer until slightly thickened, about 4 minutes.
Return tofu to skillet with sauce.
Off heat, stir in basil and serve.
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