Red Curry with Tofu Recipe
Served with coconut scallion rice, this dish is colorful and delicious.
Ingredients:
1 1/2 tsp. Lime Zest, grated
1 1/4 Cups Coconut Milk
2 3/4 Cups Water
1 tsp. Salt
1 1/2 Cups Jasmine Rice
2/3 Cups Cilantro, chopped
2 Tbsp. Cilantro, chopped for garnish
2 large Garlic Cloves
1/4 Cup Unsalted Dry Roasted Peanuts
1 Tbsp. Fish Sauce
1/2 Cup Canola Oil
1 Tbsp. Chili Sauce
1 (16 oz.) package Firm Tofu, cut into 1/2” cubes
2 Cups Broccoli, cut into small pieces
1 Cup Scallion, chopped
Directions:
In a pot, bring the coconut milk, 2 1/2 cups of water and 1 tsp. of salt to a boil, then add the rice, cover, and reduce the heat to low, and cook for 25 minutes.
In a wok, stir-fry the tofu until it’s golden brown, then drain and set aside on a paper towel.
In a blender or food processor, combine the 2/3 cup of cilantro, lime zest, peanuts and garlic, running the blender in spurts. Add 3 Tbsp. of oil, chili sauce, and fish sauce. Transfer the mixture to a bowl.
Add the broccoli and 1/2 a cup of water into the wok, cover, and let it steam for 2 minutes. Add the sauce, stirring for 1 minute, then add the tofu.
Stir the scallions into the rice, and serve the tofu curry over the rice.
And Enjoy!
