Thai Yellow Curry with Vegetables and Tofu
This meatless curry is bursting with a rainbow of colorful vegetables and a range of textures, from crunchy bell peppers to soft tofu.
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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
3/4 cup bite-size green bean pieces
3/4 cup sliced onions (1/2-inch-thick slices)
3 stalks fresh lemongrass, trimmed, bruised, and cut into 3- to 4-inch pieces
6 whole fresh or thawed frozen wild lime leaves (or substitute 1 tsp. finely grated lime zest)
14 oz. extra-firm tofu, drained and cut into bite-size pieces
3/4 cup diced bell peppers (red, orange, or yellow)
3/4 cup oyster mushrooms, pulled apart into bite-size pieces
3/4 cup loosely packed fresh Italian or Thai basil leaves
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 green beans, onions, lemongrass, and lime leaves and continue to simmer, adjusting the heat as necessary.
After 2 minutes, add the tofu, bell peppers, and oyster mushrooms and continue to simmer until everything is tender and cooked through, about 3 more minutes.
Remove the curry from the heat. Season to taste with more sugar and fish sauce and stir in the basil. Transfer to a serving bowl (or serve right out of the pot). Remove the lemongrass and lime leaves or tell your guests to eat around them. Garnish with the lime wedges.
nutrition information (per serving):
photo: Scott Phillips
From Fine Cooking 110
, pp. 82
March 3, 2011