Thai Entree
Source: Adit’s Laboratory
Prep Time:30-60 Minutes
Servings:4
One of my favorite Thai curries, this has a slightly sweet and spicy flavor. I use a ready made paste for this which is really good. This is a vegetarian version with tofu, but feel free to substitute.
Ingredients:
| 2 | tablespoon | mussaman curry paste |
| 2 | cardamom (green) split lengthwise | |
| 1 | cinnamon stick | |
| 1 | cup | coconut milk, scant canned |
| 1 | cup | Vegetarian Fish Sauce |
| 1 | small | carrot sliced |
| 1 | small | onion (yellow) sliced |
| 1 | medium | potatoes cubed (large) |
| 2 | tablespoon | cilantro chopped finely, optional |
| 1/4 | cup | peanut , optional |
| 1/2 | package | tofu, extra firm cubed (large) |
| 1/2 | tablespoon | canola oil |
Directions:
1. Heat the oil in a wok.
2. Add the onions, cardamom and cinnamon stick and cook for a few minutes, till onions are soft. Then add the Mussaman Curry Paste. Cook for 2 minutes.
3. Add the coconut milk, stirring while pouring it in. When it comes to a simmer, add the vegetarian fish sauce. Once that mixture simmers add the carrots, potatoes, and tofu.
4. Simmer until the potatoes are cooked (~15-20 minutes). Add the peanuts and cilantro, serve with white jasmine rice.
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