Thai Red Curry
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I go through fits and spurts with cookbooks. I tend to find most of my recipes from blogs, but every now and then I get a longing to lay a book out on the counter and splatter it with all sorts of ingredients. There are two that I turn to most - my beloved King Arthur Whole Grain Baking and Moosewood Restaurant Cooking for Health. They rarely disappoint.
The Most Valuable Player award goes 100% to the lime leaves. Do not leave those out. (I bought them in the produce area with the herbs.) Just by floating in the coconut milk as it cooks, they give the dish that distinctive Thai flavor. And I might have developed a habit of randomly pulling the bag of them out of the refrigerator, snicking my nose in, and inhaling deeply. Might have.
Thai Red Curry
From Moosewood Restaurant Cooking for Health
8 ounces firm tofu, cut into cubes
2 tablespoons soy sauce
1 1/2 tablespoon grated, peeled ginger root
4 teaspoons coconut oil
3 garlic cloves, minced
1/4 cup minced shallots or onions
1 tablespoon red curry paste
1 14-ounce can coconut milk
1 cup water
2 Thai lime leaves
1 cup sliced carrots
3 cups bite-sized cauliflower florets
1 cup cut green beans (I used frozen)
1 red bell pepper, diced
1/2 cup chopped fresh basil
1 tablespoon lime juice
Grain of choice for serving (I used quinoa)
1. Toss the tofu cubes, soy sauce, and 1/2 tablespoon of the grated ginger (I actually use minced ginger that I get in a har - it's one of my time-savers and means I'm not constantly throwing away dried up nubs of ginger that I forgot about). Set aside for at least 15 minutes while you chop the vegetables.
2. Prepare your grain of choice according to the package directions.
3. Warm 2 teaspoons coconut oil in a soup pot on medium heat. Drain the tofu and reserve the liquid. Cook for 5-10 minutes, stirring occasionally, until the tofu is golden.
4. After the tofu is golden, remove it from the soup pot and put it back in the bowl with the marinade. To the soup pot, on medium-high heat, add the remaining 2 teaspoons of oil, the remaining tablespoon of ginger, the garlic, shallots or onions, and red curry paste. Cook for about a minute, stirring constantly to prevent scorching. Stir in the coconut milk, water, and lime leaves and bring to boil on high heat.
5. Stir in the carrots and cauliflower, bring back to a boil, then reduce the heat and simmer for 5 minutes. Add the green beans and simmer for 2 minutes. Then add the bell peppers, basil, tofu cubes, and reserved marinade. Return to a simmer for 2-3 minutes until all the vegetables are crisp-tender. Finally, stir in the lime juice and serve with the quinoa (or other grain).
