And good tofu curry recipes?
Hi, I'm looking for a really good tofu curry recipe made with perhaps coconut milk. Whenever I attempt a recipe like this it never turns out good so I'm hoping someone has a foolproof recipe? Also, while I'm at it, does anyone have any reccommendations for good Thai cookbooks (for a beginner when it comes to Thai cooking?) Thanks!
Maesri's panang curry paste is very good, and all you need to add to make a sauce is coconut milk. Instructions on how to add the coconut milk are on the package. (Save some of the "cream" to drizzle over the top of the dish at the end.) Maesri also makes red, yellow, green and massaman Thai curries.
I suggest you try using fried tofu, which tends to soak up more of the curries flavor than "regular" tofu. I might also add a few blanched green beans, some sliced poblano chiles and a few tomato wedges. Add some snipped kaffir lime leaves, and top the finished dish with chopped cilantro.
Serve with jasmine rice.
The current issue of Eating Well has a great method for cooking the tofu (before you add the coconut/curry sauce and veggies). Drain the tofu well, pat it dry and press out as much moisture as you can with paper towels. Cut it into 8 1/2" slabs. (At this point I laid the slabs on a cookie rack with paper towels to absorb the excess moisture and let them sit for 10 or 15 minutes. Crumble the tofu with your hands in irregular pieces. Heat your biggest nonstick fry pan or straight sided skillet with abit of canola oil and lay the tofu in in one layer with a little bit of space between each piece of tofu (you may have to do this in two batches). Cook them, without moving, on high heat for about 5 minutes until browned, then turn over and repeat on the other side. At this point you can add your sauce (I use coconut milk mixed with red curry paste, fish sauce, chopped cilantro, and brown sugar) and add your vegetables (I used spinach and blanched carrots), cook for a couple more minutes until the tofu, vegetables and sauce are heated through and well mixed. Serve with a squeeze of lime.
This method gives the tofu great texture!!
Here's a recipe I made this week:
Citrus Thai Curry
1. Put rice on to cook
2. In a large pan (mine has tall sides), fry up one onion, sliced. Add half to one pkg of FIRM tofu, cut into chucks. I don't bother to let this brown, as the firm tofu already has great texture. Add garlic, minced.
3. To the pan, add any veggies you like - I buy a frozen Thai mixed blend (baby corn, peppers, carrots, snap peas).
4. Once the veggies are mostly cooked through, add one can coconut milk, 2-3 Tbls. frozen orange juice concentrate and a dab or two of any good Thai curry paste.
5. Heat through, do not boil. Serve over rice with chopped cilantro and chopped peanuts.