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Jul. 24th, 2008 05:08 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
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carols_stuffThai Coconut Curry w/Tofu
- 1 large, deep pan
- 1 brick of firm tofu
- 1 small onion, julienned
- 1 large carrot, julienned
- half a red pepper, julienned
- 6-8 asparagus spears, *lightly* steamed or blanched, cut into smaller spears, or strips (you could easily use chard, kale, bok choy or broccoli here as well)
- 1 lime
- 3-4 cloves of garlic, finely chopped
- 1" piece of fresh ginger, finely chopped
- 1 can of coconut milk
- 1 small can of diced tomatoes
- turmeric
- cardamom
- coriander
- Thai red curry paste
- sesame and olive oil for frying/baking
- fresh mint or basil, or cilantro
Once you have prepared all of the veggies, slice the tofu into into strips, coat with a little oil (a combo of sesame and olive is nice) and bake at 350.
Squeeze the juice of the lime into a bowl with the coconut milk.
Sautee onion in a little oil (sesame and olive mix) on low-ish heat until it starts to soften a bit. Add the ginger.
Check on tofu and flip if the the bottom has become golden and a bit crisp. Once the tofu is cooked to your liking, lay it out on a clean dish towel to drain excess oil.
Add carrots to the pan, sautee for a minute, then add peppers and sautee another minute or two. Add garlic, and stir this mixture together until garlic becomes fragrant.
Add coconut milk/lime mixture and stir to combine
Add about a half tsp of turmeric and mix in well then add a large pinch each of cardamom and coriander, mix well and taste. Add a a large spoonful (a tbsp or more, depending on how much you like it) of the Thai curry paste. Stir into a corner of the pan until the paste is dissolved and then gently stir it into the veggies.
Add the baked, drained tofu and incorporate it so it gets coated in the sauce.
Add the small can of tomatoes and gently stir all ingredients together, let simmer for a minute or two while the flavors develop.
Add the asparagus (you want it a little crisp and not overcooked, so it's best to add it near the end) and let pan simmer for another minute.
Shred or chop the herbs of your choice and throw in to the pan, stirring it all in.
Serve over quinoa, brown or jasmine rice. This will feed 4 people happily or give you awesome leftovers for a few days. It's also easy to cut the recipe down.
Spicy Turmeric Potatoes
Serves 4-6
4 cups ½ inch diced peeled potatoes
¼ vegetable oil
1 Tbsp cumin seed
1 Tbsp celery seed
1 Tbsp coriander seed
2 tsp minced garlic
2 tsp turmeric
1 tsp ground cumin
Chopped scallions for garnish
Sauté potatoes in hot vegetable oil in a heavy-bottomed skillet over medium heat. Cook until slightly brown (5-7 minutes), turning often.
Add 1 tbsp cumin seed, 1 tbsp celery seed, 1 tbsp coriander seed, 2 tsp minced garlic. Continue cooking for 2 minutes.
Transfer potatoes and spices to bowl. Toss with 2 tsp turmeric and 1 tsp ground cumin. Spread out on wax-paper lined baking tray.
Bake at 400 degrees for 20 minutes. Spoon into serving dish. Top with chopped scallions.
- 1 large, deep pan
- 1 brick of firm tofu
- 1 small onion, julienned
- 1 large carrot, julienned
- half a red pepper, julienned
- 6-8 asparagus spears, *lightly* steamed or blanched, cut into smaller spears, or strips (you could easily use chard, kale, bok choy or broccoli here as well)
- 1 lime
- 3-4 cloves of garlic, finely chopped
- 1" piece of fresh ginger, finely chopped
- 1 can of coconut milk
- 1 small can of diced tomatoes
- turmeric
- cardamom
- coriander
- Thai red curry paste
- sesame and olive oil for frying/baking
- fresh mint or basil, or cilantro
Once you have prepared all of the veggies, slice the tofu into into strips, coat with a little oil (a combo of sesame and olive is nice) and bake at 350.
Squeeze the juice of the lime into a bowl with the coconut milk.
Sautee onion in a little oil (sesame and olive mix) on low-ish heat until it starts to soften a bit. Add the ginger.
Check on tofu and flip if the the bottom has become golden and a bit crisp. Once the tofu is cooked to your liking, lay it out on a clean dish towel to drain excess oil.
Add carrots to the pan, sautee for a minute, then add peppers and sautee another minute or two. Add garlic, and stir this mixture together until garlic becomes fragrant.
Add coconut milk/lime mixture and stir to combine
Add about a half tsp of turmeric and mix in well then add a large pinch each of cardamom and coriander, mix well and taste. Add a a large spoonful (a tbsp or more, depending on how much you like it) of the Thai curry paste. Stir into a corner of the pan until the paste is dissolved and then gently stir it into the veggies.
Add the baked, drained tofu and incorporate it so it gets coated in the sauce.
Add the small can of tomatoes and gently stir all ingredients together, let simmer for a minute or two while the flavors develop.
Add the asparagus (you want it a little crisp and not overcooked, so it's best to add it near the end) and let pan simmer for another minute.
Shred or chop the herbs of your choice and throw in to the pan, stirring it all in.
Serve over quinoa, brown or jasmine rice. This will feed 4 people happily or give you awesome leftovers for a few days. It's also easy to cut the recipe down.
Spicy Turmeric Potatoes
Serves 4-6
4 cups ½ inch diced peeled potatoes
¼ vegetable oil
1 Tbsp cumin seed
1 Tbsp celery seed
1 Tbsp coriander seed
2 tsp minced garlic
2 tsp turmeric
1 tsp ground cumin
Chopped scallions for garnish
Sauté potatoes in hot vegetable oil in a heavy-bottomed skillet over medium heat. Cook until slightly brown (5-7 minutes), turning often.
Add 1 tbsp cumin seed, 1 tbsp celery seed, 1 tbsp coriander seed, 2 tsp minced garlic. Continue cooking for 2 minutes.
Transfer potatoes and spices to bowl. Toss with 2 tsp turmeric and 1 tsp ground cumin. Spread out on wax-paper lined baking tray.
Bake at 400 degrees for 20 minutes. Spoon into serving dish. Top with chopped scallions.
