Sunday, December 14, 2008

Tofu & Vegetable Red Curry

1/4 cup water
1 medium onion, sliced up
1 tbsp vegetable oil
1 large garlic clove, chopped
2 tsp bottled red-curry paste
1 (14-oz) can unsweetened coconut milk
1 tsp salt (optional)
1 (1-lb) package frozen mixed vegetables (or fresh to your preference)
1 (14- to 16-oz) block firm tofu, rinsed, patted dry, and cut into 1/2-inch cubes (optional)
1 tablespoon fish sauce
rice, to serve

Cook onion in oil in a wok. Reduce heat, then add garlic and curry paste and cook, stirring, 1 minute. Stir in coconut milk, salt, and 1/4 cup water and bring to a boil. Stir in vegetables and return to a boil. Cover pot, then reduce heat and cook at a brisk simmer, stirring occasionally, 2 minutes. Gently stir in tofu and simmer curry, partially covered, until vegetables are tender, 7 to 8 minutes. Remove pot from heat and stir in fish sauce and salt to taste. Serve curry with rice.
*Usual modifications: I skipped the tofu and used broccoli, plum tomatoes and a can of chinese veggies

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