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COCONUT RED CURRY WITH TOFU RECIPE - NYT COOKING



Coconut Red Curry With Tofu Recipe - NYT Cooking image

This simple weeknight red curry relies on jarred or canned red curry paste for flavor, which you can find at larger supermarkets and specialty markets. Transfer leftover canned curry paste to a jar, top it with a little oil and store in the refrigerator for up to a month. Or freeze for longer storage. Feel free to substitute other vegetables for the mushrooms and snow peas, though you might have to increase the cooking time slightly if using something dense like carrot or cubed winter squash.

Provided by Melissa Clark

Total Time 30 minutes

Yield Serves 4

Number Of Ingredients 16

14 ounces extra-firm tofu
1 tablespoon peanut or safflower oil
1-inch ginger root, peeled and minced
2 shallots or 1 small onion, minced
2 garlic cloves, minced
1 Thai chile or 2 serrano peppers, seeded and thinly sliced
2 tablespoons chopped cilantro stems
8 ounces cremini mushrooms, quartered
1/2 teaspoon sea salt, more to taste
3 tablespoons prepared red curry paste
1 cup unsweetened coconut milk
2 teaspoons Asian fish sauce
Zest and juice of 1 lime
1 cup snow peas
Basil and/or cilantro leaves, for garnish
Brown or white rice, for serving

Steps:

  • Cut tofu into 1-inch slabs and place on paper towel-lined baking sheet. Cover with another layer of paper towels and place another baking sheet on top. Let sit for 20 minutes. Cut into 1-inch cubes.
  • Heat oil in a large skillet over medium high heat. Add ginger, shallots, garlic, chile and cilantro stems, and sauté until tender, about 5 minutes. Add mushrooms and sauté until golden brown and tender, about 5 minutes. Season with salt. Stir in curry paste and cook 2 minutes. Pour in coconut milk, scraping up any curry paste with a wooden spoon. Add fish sauce, lime zest and juice. Add tofu cubes and snow peas. Simmer until the sauce thickens slightly and the snow peas are tender, 7 to 10 minutes, stirring frequently. Taste and add more salt and/or fish sauce if needed.
  • Serve warm with brown rice and a scattering of torn basil and/or cilantro leaves on top.

Nutrition Facts : @context http//schema.org, Calories 281, UnsaturatedFatContent 7 grams, CarbohydrateContent 18 grams, FatContent 20 grams, FiberContent 4 grams, ProteinContent 13 grams, SaturatedFatContent 12 grams, SodiumContent 561 milligrams, SugarContent 6 grams

COCONUT RED CURRY WITH TOFU RECIPE - NYT COOKING



Coconut Red Curry With Tofu Recipe - NYT Cooking image

This simple weeknight red curry relies on jarred or canned red curry paste for flavor, which you can find at larger supermarkets and specialty markets. Transfer leftover canned curry paste to a jar, top it with a little oil and store in the refrigerator for up to a month. Or freeze for longer storage. Feel free to substitute other vegetables for the mushrooms and snow peas, though you might have to increase the cooking time slightly if using something dense like carrot or cubed winter squash.

Provided by Melissa Clark

Total Time 30 minutes

Yield Serves 4

Number Of Ingredients 16

14 ounces extra-firm tofu
1 tablespoon peanut or safflower oil
1-inch ginger root, peeled and minced
2 shallots or 1 small onion, minced
2 garlic cloves, minced
1 Thai chile or 2 serrano peppers, seeded and thinly sliced
2 tablespoons chopped cilantro stems
8 ounces cremini mushrooms, quartered
1/2 teaspoon sea salt, more to taste
3 tablespoons prepared red curry paste
1 cup unsweetened coconut milk
2 teaspoons Asian fish sauce
Zest and juice of 1 lime
1 cup snow peas
Basil and/or cilantro leaves, for garnish
Brown or white rice, for serving

Steps:

  • Cut tofu into 1-inch slabs and place on paper towel-lined baking sheet. Cover with another layer of paper towels and place another baking sheet on top. Let sit for 20 minutes. Cut into 1-inch cubes.
  • Heat oil in a large skillet over medium high heat. Add ginger, shallots, garlic, chile and cilantro stems, and sauté until tender, about 5 minutes. Add mushrooms and sauté until golden brown and tender, about 5 minutes. Season with salt. Stir in curry paste and cook 2 minutes. Pour in coconut milk, scraping up any curry paste with a wooden spoon. Add fish sauce, lime zest and juice. Add tofu cubes and snow peas. Simmer until the sauce thickens slightly and the snow peas are tender, 7 to 10 minutes, stirring frequently. Taste and add more salt and/or fish sauce if needed.
  • Serve warm with brown rice and a scattering of torn basil and/or cilantro leaves on top.

Nutrition Facts : @context http//schema.org, Calories 281, UnsaturatedFatContent 7 grams, CarbohydrateContent 18 grams, FatContent 20 grams, FiberContent 4 grams, ProteinContent 13 grams, SaturatedFatContent 12 grams, SodiumContent 561 milligrams, SugarContent 6 grams

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From allrecipes.com
See details


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I found coconut cream at an Asian Grocery store. There is a difference between coconut cream and cream of coconut. Coconut cream is like coconut milk but contains alot less water and is also unsweetened. Cream of coconut is basically coconut …
From allrecipes.com
See details


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Yum! This is VERY similar to CL's Coconut Red Curry Hot Pot with Braised Chicken and Mushrooms (October 2010), which calls for red curry paste instead of sambal oelek and also has some rice noodles thrown in. We prefer that recipe to this one, simply because the ratio of broth to coconut milk is more even (so you can actually taste the coconut…
From myrecipes.com
See details


COCONUT CREAM CAKE I RECIPE | ALLRECIPES
I agree with another reviewer this is a bit like a tres leche cake. I added coconut extract to the whip cream and toasted the coconut. It is just wonderful but make 2 days ahead for best results. Coconut cream is used in mixed drinks and will be found in the liquor section of your grocery store.
From allrecipes.com
See details


CREAMY COCONUT CAKE RECIPE | ALLRECIPES
I found coconut cream at an Asian Grocery store. There is a difference between coconut cream and cream of coconut. Coconut cream is like coconut milk but contains alot less water and is also unsweetened. Cream of coconut is basically coconut …
From allrecipes.com
See details


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From thebestcakerecipes.com
See details


COCONUT SECRET - ORGANIC COCONUT AMINOS & SAUCES – NU…
Shop Nutiva Online for Organic Culinary Oils, Organic Coconut Oil, Organic MCT Oil, Organic Hemp Oil, Organic Baking Products, Organic Coconut Flour, Organic Nutritional Products, Organic …
From nutiva.com
See details


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Mar 17, 2021 · Turn the coconut so the end with the three "eyes" is facing up. Use a screwdriver and meat mallet and hammer holes into 2 of the eyes. Turn the coconut upside down over a clean container to drain the water. Store the water, covered, in the refrigerator for up to 1 week. Place the coconut …
From thespruceeats.com
See details


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Yum! This is VERY similar to CL's Coconut Red Curry Hot Pot with Braised Chicken and Mushrooms (October 2010), which calls for red curry paste instead of sambal oelek and also has some rice noodles thrown in. We prefer that recipe to this one, simply because the ratio of broth to coconut milk is more even (so you can actually taste the coconut…
From myrecipes.com
See details


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