Tofu Thai Curry and Leave That Poor Tofu Alone!
3 cans Coconut Milk (not light coconut milk-it has no flavor or texture, sorry. If you are worried about fat and calories, just don’t eat it everyday.)
3 TBS Green Thai Curry Paste (can get at Most supermarkets or any Asian Food store)
1 15 oz. can pureed pumpkin2 16 oz. packages firm tofu, cubed (at most supermarkets)
4 TBS fish sauce (Whole Foods or any Asian food store)
1/3 cup brown sugarlime juice-start with the juice of one lime and squeeze more in to taste (don’t forget to zest it first and freeze the zest!)
1 cup chicken or veg. broth
2 cups of fresh basil
1 large potato, already steamed and cut into 1/2″ chunks
2 cups red and/or green peppers
1-2 cups sliced mushrooms
The truth is , you can substitute any of these vegetables for ones you like.
Optional garnishes are chopped cilantro, chopped cashews or peanuts and toasted coconut. You can serve these in little bowls with accompanying spoons on the table-so fancy!
In a large pot, like a pasta pot over medium heat, throw in the green curry paste. Stir it around for a minute and then add in coconut milk, pureed pumpkin, fish sauce,sugar, broth and lime juice. Boil and stir until it starts to reduce a little (gets thicker). When it is your desired thickness, maybe 15 minutes or so, add the basil and the tofu. When the tofu is cooked for about 5 minutes, add the vegetables. Basically, you just don’t want the vegetables to get soggy so you put them in last.
Serve over rice with accompanying garnishes. Enjoy!