Red Curry with Tofu
September 16, 2010
When the Ingredient Master (a.k.a., my husband) came home from work tonight, I had a craving for something in particular but I knew he wouldn’t like my idea. I ran it by him just to see what he would think. Oatmeal. I know it is strange, but the weather is cool and it sounded delicious. He reminded me of the importance of a balanced meal. I knew he was right, but oatmeal just sounded so yummy!
Since I am eating not only for my health, but for the health of my baby boy as well, I knew I should listen to his suggestion and make a balanced meal. My oats would have to wait until morning. I went into the kitchen to get started while my boys played in the living room.
I have roughly about five dishes that I use as fall-back meals when I don’t feel like cooking. I know how to do them by heart so there is no need for a recipe; no need to think.
- Pasta (with either an oil sauce or red sauce)
- Red Curry
- Eggplant Parmesan
- Chicken and whatever veggie I can find
I decided to go with fall-back meal #2: Red Curry. Ordinarily I would have paired it with chicken but I was too lazy to defrost chicken so I went for the tofu.
As I was sautéing the vegetables the Ingredients Master says to me (from the living room), “What are you making?” “Oatmeal” I happily replied. He asked if I was serious and I said “Does it smell like oatmeal?” He said, “No, it smells like peppers” he paused, sniffed the air, and continued “and onions.” I laughed. “That is because it is red bell peppers and onions.” I told you… there is no hiding from his nose.
This is one of the fastest, easiest dishes to make. It only takes about 15-20 minutes to make. Especially if you are lazy like I was tonight and use fresh tofu.
The following recipe is to the best of my ability. Remember, I make it by heart with no measurements.
Red Curry á la Emily (makes enough for 2)
- 2 tsp of Red Curry Paste
- 1 Bell Pepper (any color)- sliced
- 1/2 of a Large Onion- sliced
- 1 can of Coconut Milk (we use the lite stuff)
- Any other veggies you want to put in. I included sugar snap peas and green onions in tonight’s dish. I have also used bamboo shoots and water chestnuts and those add a nice texture.
- 2 tbsp of brown sugar
- Crushed Red Pepper (amount depends on how spicy you like it. I normally do about 1/2 tsp or a little less)
- 1 tsp of garlic powder
- Dash of lemon peel
- A bit of cinnamon. You don’t want to use too much.
- Your choice of protein. I have only made it with Chicken and Tofu.
- Salt to taste
Sauté the peppers and onion in a tbsp of olive oil in a large deep frying pan or wok. If you are using chicken, salt and pepper it, slice it, and throw it in there too. (If using tofu, it is better if it is lightly fried beforehand in a separate pan). As it cooks, add curry paste and mix around. Once the veggies are cooked but not soggy and chicken is cooked on the outsides add coconut milk. Throw in all the other ingredients and let cook until chicken is cooked all the way through.
I normally taste it several times to see if it is missing anything. Sometimes if it doesn’t taste sweet enough, I add a little granulated sugar. You will also need to salt it to taste.
Serve with rice. We use jasmine rice. But, be careful because the rice tends to “bland” down the taste. Mine always tastes right in the pan, but when I put it over rice it needs more salt and sometimes (for the Ingredient Master) more sugar.