PANANG CURRY WITH TOFU AND VEGETABLES
After much improvising and research, this is by far the best Panang I have ever had. So flavorful that no extra seasonings like pepper need to be added.
Provided by Van Dana
Categories World Cuisine Recipes Asian
Time 1h2m
Yield 4
Number Of Ingredients 14
Steps:
- Combine water, brown rice, soy sauce, and salt in a rice cooker. Cover and cook according to manufacturer's directions, about 35 minutes.
- Heat vegetable oil in a wide skillet over medium heat. Add curry paste; cook and stir until fragrant, 1 to 2 minutes. Add coconut milk, fish sauce, white sugar, and lime leaves. Reduce heat to medium-low and simmer, covered, until flavors combine, about 5 minutes. Stir in tofu, broccoli, red bell pepper, and carrots. Cook and stir until vegetables are tender but not soft, 1 to 2 minutes.
- Serve panang curry over brown rice.
Nutrition Facts : Calories 765.2 calories, Carbohydrate 90.6 g, Fat 38.5 g, Fiber 8.4 g, Protein 20.6 g, SaturatedFat 21.3 g, Sodium 749.3 mg, Sugar 7.8 g
EASY VEGAN RED CURRY WITH TOFU AND VEGETABLES
You can use any vegetable combination for this vegan Thai curry. I usually just raid my fridge and use whatever needs to go. The cooking goes really fast, so it is best to do all the prep in advance. Do check the spiciness of your Thai curry paste before using it - there is a wide variety and you don't want to ruin your curry with too much curry paste. Better to start with a smaller amount and then add.
Provided by lilofrance
Categories Main Dish Recipes Curries Vegetarian
Time 49m
Yield 4
Number Of Ingredients 10
Steps:
- Combine tofu and 3 tablespoons soy sauce in a small bowl and marinate for about 20 minutes.
- Remove the solid top layer of coconut cream from the coconut milk can and heat in a wok over medium heat. Add curry paste and stir-fry for 2 minutes. Add tofu, broccoli, mushrooms, leek, and carrot and stir-fry for 2 minutes. Pour in remaining coconut milk and simmer until vegetables are soft, about 5 minutes. Season with soy sauce, lemon juice, and sugar.
Nutrition Facts : Calories 306.3 calories, Carbohydrate 13.7 g, Fat 25.3 g, Fiber 3.5 g, Protein 12.2 g, SaturatedFat 19.2 g, Sodium 518.3 mg, Sugar 3.2 g
RED CURRY WITH TOFU & VEGETABLES
Red Thai curry paste is pretty hot so I start with a small amount and add more if needed. Serve this curry over rice to soak up the sauce.
Provided by Hey Jude
Categories Soy/Tofu
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat 2 teaspoons of the oil in a large nonstick skillet (I use my nonstick wok) over medium-high heat. Add the tofu and cook, stirring every 2-3 minutes, until browned, about 6-8 minutes total. Transfer to a plate.
- Heat the remaining 2 teaspoons oil over medium-high heat. Add sweet potato and cook, stirring occasionally, until browned, 4 to 5 minutes.
- Add coconut milk, broth and curry paste to taste. Bring to a boil; reduce to a simmer and cook, covered, stirring occasionally, until the sweet potato is just tender, about 4 minutes.
- Add the tofu, green beans and brown sugar; return to a simmer and cook, covered, stirring occasionally, until the green beans are tender-crisp, 2 to 4 minutes.
- Stir in lime juice and salt. Sprinkle with cilantro and serve with lime wedges, over rice if desired.
Nutrition Facts : Calories 243.5, Fat 8.8, SaturatedFat 1.2, Sodium 370.8, Carbohydrate 34, Fiber 6.8, Sugar 9.8, Protein 11.1
RED CURRY WITH TOFU
A quick vegetarian Thai dinner. Everyone in my family will eat this tofu red curry.
Provided by Juli Warfel Bitler
Time 50m
Yield 6
Number Of Ingredients 10
Steps:
- Bring 4 cups water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes. Remove from the heat and keep warm.
- While the rice is cooling, slice tofu and place on a plate with cloth napkins or paper towels between the slices. Place another plate on top. Set a 3- to 5-pound weight on top. Press tofu for 20 to 30 minutes; drain and discard any accumulated liquid.
- Heat a dry, nonstick pan over medium-low heat. Add tofu and cook slowly, pressing with a spatula to release any remaining liquid, until golden brown, 3 to 5 minutes. Flip and repeat on the other side. Remove and set aside.
- Heat oil in a skillet over medium-high heat. Add bell peppers, onion, and remaining 1/4 cup water; cook, tossing frequently, until tender, 3 to 4 minutes. Add coconut milk and curry paste; simmer until slightly thickened, about 5 minutes. Add tofu and toss to combine.
- Serve over warm rice. Squeeze lime juice over top and garnish with basil.
Nutrition Facts : Calories 417.9 calories, Carbohydrate 58.2 g, Fat 18 g, Fiber 2.5 g, Protein 13.7 g, SaturatedFat 5 g, Sodium 119.6 mg, Sugar 2.9 g
VEGETABLE TOFU CURRY
This one-pot vegetarian meal comes together quickly and leftovers keep for days. Creamy coconut milk is made up of fat and liquid from pressed coconut meat and this recipe delivers its full range of flavors. When you melt the solids from a can of coconut milk and keep cooking until the liquid evaporates, the oil eventually separates out and delivers toasty nuttiness. Here, onion - any kind - tenderizes in that tasty fat, and curry powder becomes more fragrant in it. Tofu soaks up the curry sauce while vegetables steam over the mixture, then everything gets stirred together. Experiment with whatever vegetables you have on hand, cooking them until tender.
Provided by Genevieve Ko
Categories dinner, curries, vegetables, main course
Time 20m
Yield 2 to 4 servings
Number Of Ingredients 8
Steps:
- If using broccoli, trim the ends of the stems and discard, then cut the stems off near the base of the florets. Cut off the thick peel around the stems, then cut the stems into 1/2-inch slices. Cut the broccoli crowns into small florets. Drain the tofu and cut into 1-inch cubes.
- Open the can of coconut milk and spoon off an inch or so of the hard white solid part into a large saucepan with a lid. (If the milk is all liquid, add a few spoonfuls.) Turn the heat to medium-high. When the solids melt, add the onion and broccoli stems, if using, and sprinkle with salt and pepper. Cook, uncovered, stirring occasionally, until the onion is translucent, 5 to 7 minutes. The coconut milk liquid should have evaporated, so the onions should be sizzling in coconut oil and the milk solids should be brown and smell toasty. Scrape up any bits sticking to the bottom.
- Turn the heat down to medium-low, add the curry powder and stir until evenly mixed, about 10 seconds. Add the remaining coconut milk, stir and bring to a simmer. Add the tofu and spread the cubes in an even layer, then top with the broccoli florets or other vegetables, sprinkle with salt and cover with the lid. Cook until the vegetables are just tender but still bright green, 5 to 7 minutes.
- Gently stir so the vegetables are also coated in sauce. Taste and stir in more curry powder, salt and pepper if you'd like. Serve hot over rice or other grains or noodles, with hot sauce if you want.
VEGETABLE AND TOFU RED CURRY
Categories Soy Vegetable Stir-Fry Quick & Easy Tofu Curry Broccoli Corn Bell Pepper Gourmet
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Rinse rice briefly in a sieve and drain, shaking sieve to remove excess water. Bring rice and 1 1/2 cups water to a boil in a 1 1/2- to 2-quart heavy saucepan over high heat, then cover pan with a tight-fitting lid and cook rice over low heat until water is absorbed and rice is tender, about 15 minutes.
- Meanwhile, cook onion in oil in a wide 4-quart heavy pot over moderately high heat, stirring occasionally, until pale golden, about 3 minutes. Reduce heat to moderate, then add garlic and curry paste and cook, stirring, 1 minute. Stir in coconut milk, salt, and remaining 1/4 cup water and bring to a boil. Stir in vegetables and return to a boil. Cover pot, then reduce heat and cook at a brisk simmer, stirring occasionally, 2 minutes. Gently stir in tofu and simmer curry, partially covered, until vegetables are tender, 7 to 8 minutes. Remove pot from heat and stir in fish sauce and salt to taste. Serve curry with rice.
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- To cook the rice, bring a large pot of water to boil. Add the rinsed rice and continue boiling for 30 minutes, reducing heat as necessary to prevent overflow. Remove from heat, drain the rice and return the rice to pot. Cover and let the rice rest for 10 minutes or longer, until you’re ready to serve. Just before serving, season the rice to taste with salt and fluff it with a fork.
- To make the curry, warm a large skillet with deep sides over medium heat. Once it’s hot, add the oil. Add the onion and a sprinkle of salt and cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes. Add the ginger and garlic and cook until fragrant, about 30 seconds, while stirring continuously.
- Add the bell peppers and carrots. Cook until the bell peppers are fork-tender, 3 to 5 more minutes, stirring occasionally. Then add the curry paste and cook, stirring often, for 2 minutes.
- Add the coconut milk, water, kale and sugar, and stir to combine. Bring the mixture to a simmer over medium heat. Reduce heat as necessary to maintain a gentle simmer and cook until the peppers, carrots and kale have softened to your liking, about 5 to 10 minutes, stirring occasionally.
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