Tofu Red Curry - One to Nothin'

Thai food is my absolute favorite lately. Not too long ago I discovered the wonder that is red curry and I’ve been obsessed ever since. I’ve ordered it at three different Thai restaurants, and finally I tried making it myself. I was sort of expecting to be disappointed after the glorious restaurant-made ones, but I actually loved it. Like, a lot. So here I am sharing it with you.
I roughly followed this recipe.

Here’s what I used:

Boil-In-A-Bag Brown Rice

1/4 C Water

1 Onion

1 T Olive Oil

1 T Chopped Garlic

2 t Red Curry Paste

1 Can Unsweetened Coconut Milk (full fat)

1 t Salt

Cayenne Pepper (the more, the spicier)

1 Box Cubed Extra Firm Tofu

1 T Fish Sauce

Baby Corn

Snow Peas

Bamboo Shoots

Culantro

Mushrooms

Sprouts

First I sauteed the chopped onion in the olive oil for a while over medium high heat, then added the garlic and curry paste. After the onion was good and red, I added the coconut milk and water (next time I might use less water so it’s creamier). After they came to a boil, I added the vegetables and again, brought it to a boil.

Then I turned the heat down to simmer, covered it and let the veggies soak for a bit, then added the tofu and fish sauce. At this point I started boiling water for the rice since it only takes 10 minutes.

I poured it over the rice and ate it all up. I was quite pleased with the outcome, and there were plenty of leftovers for me to eat for the next two days, even after feeding it to my parents.. excellent.

I’ll update you about all the cookies I made this weekend at a later date, hopefully followed by a “look-how-much-I’ve-worked-out-since-then” kind of a post as well, but there’s really no telling. 😉

Did you make any great recipes this weekend?

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