Thai Green Curry with Tofu

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Yet another tofu recipe I entered into with trepidation. I’m still not sold on the whole tofu thing. Neither is my husband, apparently. His comment after trying out this recipe: “It’s good, but it would be a heck of a lot better with chicken.” Another gem: “I’m just pretty sure there’s a reason man starting eating meat when he did.”

So. The experiment in vegetarian cooking appears to be over, since I’m under instruction that there is no good reason, budget or otherwise, to stop buying meat. This thai curry wasn’t bad. I’m not great with thai foods, period, and am usually pretty intimidated by the recipes, so I’m happy I made this and I’ll chalk it up to a good effort.

First things first, I must confess that when I’m looking at a particularly healthy recipe, the first thing I do is try to figure out how to make is less healthy. How do I take this:

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into something edible? The answer is usually frying, so that’s where I started. Although it didn’t call for it, I first fried the tofu in olive oil to help give it a little flavour. My other secret? I served it over ichiban noodles. So gross but so good. I haven’t had ichiban in years. Maybe decades? When I was little, we used to eat the noodles dry, covered in that godforsaken msg powder “soup flavour base.” I can’t even imagine how unhealthy that must have been.

I digress. Here is the recipe:

Thai Green Curry with Tofu

1 can coconut milk

1 medium onion, chopped

2 cloves garlic, minced

2 tsp fresh ginger

2 tbsp green curry paste

1 package extra firm tofu, cut into 1/2 inch cubes

1 medium carrot, chopped

2 tbsp cilantro, chopped

2 tbsp fresh basil, chopped

Pour coconut milk into large skillet. Bring it to a boil over medium heat, then add the onion, garlic and ginger. Cook, stirring, for two minutes.

Add the green curry paste. Cook, stirring, for two minutes, until the curry paste has dissolved.

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Add the tofu and carrot to the pan and cook, stirring often, for six to eight minutes, until the carrot is nearly tender.

Stir in the cilantro and basil and serve immediately over rice or noodles.

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Nothing like fresh herbs to add life to a sauce! I found that it was a little bland, so I generously sprinkled this with red chile peppers as well.

Word of the day:

Sapphic: relating to lesbians or lesbianism

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