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Thai/Tofu Curry

Posted: January 25th, 2012
by anne1942

This recipe was made with the Recipe Maker to create a customized Thai curry with your choice of curry paste, meats, vegetables, and garnishes. For a complete meal, serve with steamed jasmine rice or rice noodles.

Serves/Yields: Serves 4

Created Using: Thai Curry

basil bell peppers cherry tomatoes more more

1 13.5- to 14-oz. can coconut milk

1/4 cup yellow curry paste

1 cup lower-salt chicken broth, or homemade chicken or vegetable broth

2 Tbs. light brown sugar or light brown palm sugar; more as needed

1 tsp. fish sauce; more as needed

3 1/8-inch-thick slices fresh ginger or galangal

6 whole fresh or thawed frozen wild lime leaves (or substitute 1 tsp. finely grated lime zest)

1 lb. extra-firm tofu, drained and cut into bite-size pieces

3/4 cup bite-size asparagus pieces

3/4 cup diced bell peppers (red, orange, or yellow)

3/4 cup sliced button or cremini mushrooms (1/4-inch-thick slices)

3/4 cup halved cherry tomatoes

1/4 cup loosely packed chopped fresh cilantro, more whole leaves for garnish

a drizzle of coconut milk, for garnish

3/4 cup loosely packed fresh Italian or Thai basil leaves, more for garnish

lime wedges, for garnish

Shake the can of coconut milk or stir it well (this creates a consistent thickness, since the fat often solidifies at the top of the can).

In a 3- to 4-quart saucepan or wok over medium heat, simmer 1/2 cup of the coconut milk, stirring occasionally, until reduced by about half, 3 to 5 minutes. It will get very thick and shiny and may or may not separate; either is fine.

Add the curry paste, whisk well, and cook, continuing to whisk, for 1 minute. Whisk in the broth, sugar, fish sauce, and remaining coconut milk. Bring to a simmer over medium-high heat.

Add the ginger slices and whole lime leaves and continue to simmer, adjusting the heat as necessary. After 2 minutes, add the tofu, asparagus, bell peppers, and button mushrooms and continue to simmer. After another 2 minutes, add the cherry tomatoes and simmer until everything is tender and cooked through, about 1 minute more.

Remove the curry from the heat. Season to taste with more sugar and fish sauce, and add the cilantro and basil. Transfer to a serving bowl (or serve right out of the pot). Remove the ginger slices and whole lime leaves or tell your guests to eat around them. Garnish with the cilantro, coconut milk, basil, and lime wedges.