COCONUT CURRY TOFU
My vegetarian daughter-in-law gave me this recipe for a creamy coconut milk, spicy curry, and ginger tofu dish! I serve it over rice.
Provided by KATHYCOLLINS
Categories World Cuisine Recipes Asian
Time 40m
Yield 6
Number Of Ingredients 14
Steps:
- Remove white parts of green onions, and finely chop. Chop greens into 2 inch pieces.
- In a large heavy skillet over medium heat, mix coconut milk, 3 tablespoons soy sauce, brown sugar, curry powder, ginger, and chile paste. Bring to a boil.
- Stir tofu, tomatoes, yellow pepper, mushrooms, and finely chopped green onions into the skillet. Cover, and cook 5 minutes, stirring occasionally. Mix in basil and bok choy. Season with salt and remaining soy sauce. Continue cooking 5 minutes, or until vegetables are tender but crisp. Garnish with remaining green onion.
Nutrition Facts : Calories 231.9 calories, Carbohydrate 16.9 g, Fat 13.2 g, Fiber 5.3 g, Protein 16.5 g, SaturatedFat 4.6 g, Sodium 679.5 mg, Sugar 5.1 g
THAI TOFU W/RED CURRY SAUCE OVER COCONUT SCALLION RICE
I got this from a friend who adapted it from Vegetarian Planet cookbook. The rice is especially good the next day.
Provided by Chandra M
Categories Curries
Time 45m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- If using lime leaves (dried), soak in hot water for 30 minutes.
- Bring coconut milk, 2 1/2 cups water, 1 tsp salt to a boil, then add rice.
- Cover the pan and reduce heat to lowest setting.
- Cook for 25 minutes.
- Pan fry tofu until golden brown.
- Drain on papertowel & set aside.
- Chop lime leaves in small pieces.
- In a food processor or blender, combine lime rind/leaves, 2/3 cup cilantro, garlic, & peanuts.
- Run the machine in spurts.
- With the machine running, add the fish sauce & 3 TBSP oil, then the chili sauce.
- Transfer mixture to bowl.
- Put broccoli and 1/2 cup water in pan.
- Cover and steam for 2 minutes.
- Add sauce, stir for 1 minute, then add tofu.
- Stir scallions into rice.
- Serve tofu curry over rice.
Nutrition Facts : Calories 838.3, Fat 53.4, SaturatedFat 18.1, Sodium 1075.6, Carbohydrate 75, Fiber 8, Sugar 8.4, Protein 20.2
THAI RED CURRY TOFU SOUP
This is a Thai-inspired soup with tofu, mushrooms, coconut milk, and rice noodles. After cooking soup and noodles, do not combine them in one pot since the noodles will absorb all of the broth. If you don't have fresh galangal, use 3 pieces of dried galangal instead.
Provided by rayfab
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 1h
Yield 4
Number Of Ingredients 14
Steps:
- Bring coconut milk, broth, galangal, lemon grass, and kaffir leaves to a simmer in a large pot over medium heat. Simmer for 15 minutes, but do not allow broth to come to a full boil.
- Strain the broth and discard the solids. Whisk in red curry paste, then add tofu, shiitake mushrooms, button mushrooms, lime juice, brown sugar, and turmeric to the soup. Continue simmering until mushrooms have softened, about 10 minutes.
- Meanwhile, bring a large pot of lightly salted water to a boil. Add rice stick noodles, and cook for 3 to 4 minutes until tender; drain. Place drained noodles into individual bowls, then ladle soup over the noodles. Garnish with crushed red pepper flakes.
Nutrition Facts : Calories 434.4 calories, Carbohydrate 43.7 g, Fat 25.7 g, Fiber 3.2 g, Protein 12.7 g, SaturatedFat 19.2 g, Sodium 268.9 mg, Sugar 10.7 g
THAI RED CURRY / COCONUT SAUCE (FOR SALMON)
This was in my notes listed as "Sauce to serve with grilled salmon" and I have no idea where I got it but it sounds good. I haven't made it but hope to one day! Maybe you'll beat me to it! Just take salmon and rub with olive oil, season with salt and pepper. Grill or broil and serve with this flavorful sauce.
Provided by Oolala
Categories Sauces
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Heat sauce ingredients except for the cornstarch and the basil leaves in a small saucepan.
- Taste and adjust to your preferences.
- Just before salmon is done, add cornstarch to the sauce with a small amount of water to make a slurry. Stir until it is glossy and coats the back of a spoon.
- Stack and roll basil leaves like a small cigar. Sliver them cross-wise into narrow ribbons and drop into the sauce.
- Keep sauce warm but be careful not to simmer for a long time.
- Serve sauce over the fish with Jasmine or Basmati rice.
THAI RED CURRY SAUCE
Make and share this Thai Red Curry Sauce recipe from Food.com.
Provided by beckas
Categories Sauces
Time 45m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat 1 tablespoon olive oil in saucepan.
- Add onion and saute until golden brown.
- Add curry paste and stir 1 minute.
- (Note: I used two TBS curry paste for this recipe but I like lots of spice so if you like a milder curry, use 1 TBS) Add broth and coconut milk.
- Boil 3 minutes, then stir in lime juice, garlic, ginger, tomato, cilantro, fish sauce and sugar.
- Simmer uncovered until lightly thickened, about 20 to 30 minutes.
- Pour sauce into a blender and blend until smooth.
- Return sauce to pan and re-heat if needed.
Nutrition Facts : Calories 88.8, Fat 6.8, SaturatedFat 4, Sodium 332.5, Carbohydrate 5.3, Fiber 0.6, Sugar 2.5, Protein 2.6
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