THAI FISH CURRY - KAENG PED PLA / OR TOFU
I have tried many thai curries over the years, and they have all been 'OK', but never quite got that authentic flavour or feel. And then other recipes have just scared me away with incredibly long lists of ingredients. I think this is a nice compromise. It is well worth marinating, it only takes a minute to throw the marinade together, then putting it all together later does not take long at all. I have made it with fish and followed the recipe to a T, with beautiful results. I have also subbed tofu and had good results. This recipe does not traditionally call for any veg to be included, it's meant to be simple. I often do add one vegetable such as red bell pepper or bok choi though, otherwise I serve with a salad. If you do add a veg, be careful not to add too much or you take away from the sauce and lose some of that soupy consistency. Keep it simple If you really wanted to add more veg I would double up on the sauce ingredients. Most of the ingredients are pretty main stream these days, my local grocery store carries it all, and certainly any Asian grocery store would. Hope you enjoy, this recipe came from a Thai food and lifestyle cookbook that was given to me as a gift.
Provided by magpie diner
Categories Curries
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- The Marinade, prepare at least 1-2 hours before, or even overnight:.
- Combine the lime juice, HALF of the fish sauce, and the soy sauce in a shallow non-metallic dish.
- Add the chile and the fish (or tofu), stir or use your hands to coat. Cover and let chill for 1-2 hours, or overnight. (If the fish or tofu is not fully immersed, turn the pieces part way through marinating).
- Ready to cook:.
- Start your rice as per package directions. Depending on the sort you are using, the cooking time will vary.
- Add the curry paste to a med hot pan, warm it up a bit and then add the coconut milk, the lime leaves, the remaining fish sauce and the lemon grass. Simmer gently for 10-15 minutes.
- Add the fish, the marinade and red bell pepper or other veg if you're using one. Let it all simmer together for about 5 minutes, until the fish (or tofu) and veg are cooked. If you need to have this sit for longer, be sure not to add the veg too early or they will be over cooked.
- At this point you may want to add a pinch of brown sugar if it tastes too sour or salty.
- Stir the chopped fresh cilantro through the hot boiled rice.
- Serve the curry with the rice, garnish the curry with pistachio nuts and/or chopped mango if you like -- it adds a nice touch.
Nutrition Facts : Calories 1841, Fat 63.8, SaturatedFat 26.8, Cholesterol 496.1, Sodium 2613.5, Carbohydrate 96.7, Fiber 7.6, Sugar 12.4, Protein 212.7
THAI CURRY TOFU
Curried tofu made with coconut milk.
Provided by Shelita
Categories Main Dish Recipes Curries Vegetarian
Time 45m
Yield 4
Number Of Ingredients 11
Steps:
- Heat oil in a large skillet over medium-high heat. Add tofu cubes, season with seasoned salt and fry until golden on all sides, stirring occasionally, about 15 minutes. Remove to paper towels, and set aside.
- Melt butter or margarine in the same skillet over medium heat. Add the onion and garlic; cook and stir until tender. Stir in coconut milk, curry powder, salt, pepper and cilantro. Return the tofu to the skillet. Simmer over low heat for 15 minutes, stirring occasionally.
Nutrition Facts : Calories 281.9 calories, Carbohydrate 7.5 g, Cholesterol 7.6 mg, Fat 25.7 g, Fiber 1.9 g, Protein 10.3 g, SaturatedFat 15.2 g, Sodium 1017.7 mg, Sugar 1.2 g
BROTHY THAI CURRY WITH SILKEN TOFU AND HERBS
A jarred red curry paste is the central flavor of this wonderfully restorative and nourishing broth. Coconut milk lends a subtle creaminess, and the cherry tomatoes become bright little jammy bursts. You can use fresh tomatoes when in season, but canned tomatoes do just as well. Ladle the piping hot broth over seasoned tofu pieces and fresh herbs: The delicate silken tofu used here will absorb big flavors from the surrounding liquid.
Provided by Yewande Komolafe
Categories weeknight, soups and stews, main course
Time 30m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Pat the tofu blocks dry with a clean kitchen or paper towel. Cut each block into 3 slices.
- Heat a medium Dutch oven or heavy-bottomed pot over medium-high. Add the oil and shallots, and stir until softened, 2 minutes. Add the garlic, ginger and curry paste, stir, and cook until fragrant and the paste turns deep red, 2 minutes. Add the tomatoes, stir and bring to a simmer. Simmer until the tomato juices thicken slightly, 4 minutes.
- Pour in the vegetable stock, stir, increase the heat to high and bring to a boil. Reduce the heat to medium and simmer to slightly reduce the liquid, 10 minutes. Stir in the coconut milk, season to taste with salt and remove from the heat.
- While the broth is simmering, divide the soft tofu into 6 bowls. Break each slice into 4 or 5 pieces. Season each bowl of tofu with 2 teaspoons of soy sauce and a few cracks of black pepper, and top with about ¼ cup of the fresh herb mix.
- Ladle the hot broth and tomatoes over the bowls of silken tofu. Top with sliced scallions and serve hot, with lime wedges for squeezing.
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- In an extra-large saute pan, heat the coconut oil over medium heat. Add the shallots and saute until golden, about 4 minutes. Add the garlic, lemongrass and fresh chilies. Saute 3-4 more minutes, until fragrant. Turn heat to low. Grate the ginger and turmeric and add the Thai Curry paste if using, saute 1 minute. Add the chicken stock, kaffir lime leaves , salt, carrots and bell pepper. Cover, bring to a simmer and simmer gently for 5 minutes until the carrots are tender.
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