Monday, September 20, 2010

Tofu and Green Bean Red Curry

This is a delicious recipe that everyone needs on their list of regular meals.  It is so delicious!!  The red peppers, cilantro & lemon/lime peel make this unique and so flavorful.  The tofu and Portobello mushrooms take on the flavor of the Thai red curry  paste.  You have to try this~we all loved it.

Tofu and Green Bean Red Curry
Printable Recipe
Serves 2

1 13.5 oz. can light coconut milk
1 tablespoon Thai red curry paste
3 tablespoons soy sauce
2 teaspoons agave nectar
3 cups Portobello mushrooms (cut into squares)  (2 mushrooms)
1 cup green beans
6 oz. firm tofu (Rinsed, drained and cut squares)
lemon and lime zest (use a citrus zester to get long thin pieces)
2 small red chili peppers (sliced thinly in circles)
fresh cilantro leaves to garnish

Pour 4 oz. of the coconut milk into a pan.  Cook on medium for about 3 minutes.  Add the red curry paste, soy sauce and agave to the coconut milk.  Add mushrooms, stir and cook for 1 minute.  Stir in the remaining coconut milk.  Bring back to a boil, then add the green beans and tofu cubes. Turn heat down and simmer for 5 minutes.  Spoon the curry into a dish and garnish with the sliced red chili peppers, lemon & lime peel and fresh cilantro leaves.
I served it with both chop sticks and a spoon.
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11 comments:

  1. Oh my goodness. I love tofu. I love curry. I love the sauce you used...could this GET any more perfect/delicious?! You are so awesome!

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  2. Thanks Morgan:) It was so delicious. I loved the red peppers, zest & cilantro on top. YUMMY!

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  3. Heey Debbie^_^

    I really wanted to eat "vegetable curry" in a couple of days..why you knew that :) So... your picture make me hungry again lol.
    Anyways, looks perfect!! you are really good chef ^_^
    YUMMY! xoxo

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  4. Gorgeous! I have a container of Green Curry Paste, I may try using that instead.

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  5. Lay, thank you!! This seems like a dish that you would make for sure. Let me know if you need any help with measurements and switching to grams. I am going to make your buns recipe and post it on my blog! XOXO back to you:)

    Shen, thank you!! I haven't tried the Green Curry Paste, so I would love to hear how it turns out if you make it. I am sure it will be just as tasty. This was a fun and easy recipe. My taste testers (my son and his college friend) ate it all and said it was really good. I listed it as 2 servings because of them. Thanks for stopping by:)

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  6. This looks so fresh and delicious. Lovely colors, and great photos. Thanks for the recipe; I'll be trying it soon for sure.

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  7. Rose~thank you for stopping by. I think you will love this dish.

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  8. I struggle with developing curry recipes because the "heat" of curry powder varies so much. Do you think using curry paste gives more consistency?

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  9. Joanne, thank you for stopping by. I have only used the curry paste to make Thai dishes, so I don't have a ton of experience with it. I have mostly used the curry powder, which I love. I can tell you that the taste of the curry paste does not overpower the other ingredients in the dish~which I like. It blends well with the coconut milk and has such a fresh taste. The ingredients in the paste are different than the powder, so it produces a completely different taste. Curry paste has red chili pepper, garlic, lemongrass, Thai ginger, salt, shallot, spices, kaffir lime. Curry powder has Coriander, turmeric, cumin, cayene, nutmeg, etc. I know I haven't answered your question on consistency and heat, but I am leaning towards the curry paste:)

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