We live 40 minutes away from the grocery store, the bookstore, the pharmacy, Home Depot, the Gap, and everything else in life, so we’ve learned the fine art of adaptation. If we need a thingamajig for a repair project and don’t have it, we improvise. If we have a craving for Thai takeout, we... uh... make spaghetti.
That is, until last weekend, when I managed to duplicate a favorite Thai restaurant dish in my very own kitchen. I began with a Cooking Light recipe for tofu curry soup, made a handful of modifications, and ended up with a damn good version of red curry.
Not only that, but mine was less expensive than the kind from the restaurant, I knew what was in it, and it wasn’t lukewarm from a long car ride.
This is the sort of recipe that’s very forgiving of being tinkered with. I used fresh green beans and carrots I’d bought at the farm stand, but next time I might try broccoli, red bell peppers, pineapple, and/or roasted peanuts. If you’re not a tofu fan, you could substitute chopped cooked chicken.
One last note: the original recipe called for 1/4 cup red curry paste. Alarm bells went off in my head, but I ignored them and followed the directions. (I don’t know why, since I felt free to tweak everything else.) It turned out too spicy for me, so I've reduced the amount to two tablespoons. If your palate is made of stronger stuff, feel free to use a more liberal amount.
Red Curry with Green Beans and Tofu 2 Tb. sunflower oil
3 cloves garlic, minced or pressed
2 Tb. red curry paste, or to taste
2 Tb. brown sugar
2 cans light coconut milk
juice of one lime
1/4 cup thinly sliced peeled fresh ginger
2-3 Tb. soy sauce
2 cups sliced carrot
2 cups chopped green beans
1 package silken tofu, drained and cubed
Heat oil in a large saucepan and saute garlic for 30 seconds, just until it starts to color. Add curry paste and brown sugar and saute for an additional 1-2 minutes, stirring constantly. Add coconut milk, lime juice, ginger, and soy sauce. Reduce heat, cover, and simmer for 45 minutes.
Add carrots and beans and let simmer for another 15 minutes, or until vegetables are just tender. Stir in tofu and simmer until warmed through.
Ladle over brown rice or jasmine rice. Makes 4-6 servings.
That is, until last weekend, when I managed to duplicate a favorite Thai restaurant dish in my very own kitchen. I began with a Cooking Light recipe for tofu curry soup, made a handful of modifications, and ended up with a damn good version of red curry.
Not only that, but mine was less expensive than the kind from the restaurant, I knew what was in it, and it wasn’t lukewarm from a long car ride.
This is the sort of recipe that’s very forgiving of being tinkered with. I used fresh green beans and carrots I’d bought at the farm stand, but next time I might try broccoli, red bell peppers, pineapple, and/or roasted peanuts. If you’re not a tofu fan, you could substitute chopped cooked chicken.
One last note: the original recipe called for 1/4 cup red curry paste. Alarm bells went off in my head, but I ignored them and followed the directions. (I don’t know why, since I felt free to tweak everything else.) It turned out too spicy for me, so I've reduced the amount to two tablespoons. If your palate is made of stronger stuff, feel free to use a more liberal amount.
Red Curry with Green Beans and Tofu
2 Tb. sunflower oil
3 cloves garlic, minced or pressed
2 Tb. red curry paste, or to taste
2 Tb. brown sugar
2 cans light coconut milk
juice of one lime
1/4 cup thinly sliced peeled fresh ginger
2-3 Tb. soy sauce
2 cups sliced carrot
2 cups chopped green beans
1 package silken tofu, drained and cubed
Heat oil in a large saucepan and saute garlic for 30 seconds, just until it starts to color. Add curry paste and brown sugar and saute for an additional 1-2 minutes, stirring constantly. Add coconut milk, lime juice, ginger, and soy sauce. Reduce heat, cover, and simmer for 45 minutes.
Add carrots and beans and let simmer for another 15 minutes, or until vegetables are just tender. Stir in tofu and simmer until warmed through.
Ladle over brown rice or jasmine rice. Makes 4-6 servings.