Difference between revisions of "Tofu Red Curry with Peas"
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Very quick. This like the yellow curry is always better the next day. | Very quick. This like the yellow curry is always better the next day. I realize it's kind of a big range for the peas - I like to add a lot but the dish is probably more flavorful with less. | ||
[[User:Sara|Sara]] 07:34, 31 October 2009 (UTC) | [[User:Sara|Sara]] 07:34, 31 October 2009 (UTC) | ||
[[Category:Sara and Oli]] | [[Category:Sara and Oli]] | ||
[[Category:Recipes]] | [[Category:Recipes]] | ||
[[Category:Vegan]] | |||
Latest revision as of 22:13, 14 January 2012
Ingredients
- 1 14-oz can light coconut milk
- 1-2 Tablespoons of red curry paste
- 1-2 Tablespoons soy sauce
- 2 Tablespoons brown sugar
- 5-10 ounces of frozen shelled peas
- 1 lb tofu, lightly pressed, or defrosted from frozen, or lightly fried
- Rice to serve
Directions
- Start cooking the rice, if necessary.
- Shake the can of coconut milk well before opening, then pour into a large saucepan over medium heat.
- Add the curry paste and stir until it blends into the coconut milk.
- Cook for about 5 minutes.
- Add the soy sauce and brown sugar and stir to incorporate.
- Add the peas and tofu.
- Cook until it is heated through.
- Serve over rice.
Notes
Very quick. This like the yellow curry is always better the next day. I realize it's kind of a big range for the peas - I like to add a lot but the dish is probably more flavorful with less. Sara 07:34, 31 October 2009 (UTC)
