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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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There's a Thai restaurant in Hamtramck that has a curry & coconut milk dish that they call Middle Eastern Curry that I *really* like, but have never found a recipe for until a recent issue of Eating Well . Read more . I made it last week and it was so good that it's in permanent rotation now on my household menu. I've put the original recipe below then the substitions I made - some because I didn't have the item, or I just forgot (brown sugar/salt). Ingredients:
original recipe |
4 tsp canola oil |
1 14oz can extra firm tofu, rinsed, patted dry and cut |
into 1 cubes |
1 lb sweet potato, cut into 1 cubes |
1/2 cup veg or reduced-sodium chick broth |
1-2tsp red thai curry paste |
1/2 lb green beans, trimmed and cut into 1 pieces |
1 tbsp brown sugar |
1/2 tsp salt |
2 tsp lime juice |
1/3 cup chopped cilantro |
1 lime, quartered |
substitutions |
canola - ghee |
sweet potato - white idaho |
thai curry - 2 heaping tbsp patak's mild curry paste in the jar |
brown sugar - skipped |
extra firm tofu - thawed from frozen; i like my tofu to have some chewability; freezing makes it as chewy as fried w/o the oil or baked w/o the shrinkage |
fresh cilantro - dried, 2 tbsp |
salt - skipped |
Directions:
1. 1. heat 1/2 the canola oil in large skillet, add tofu and cook
2. stirring every 2-3min until browned, 6-8min total and
3. remove to plate.
4. 2. Heat remaining oil, add potato and cook, stirring occasionally,
5. until browned, 4-6min. Add coconut milk, broth and curry paste
6. (to taste), bring to boil, reduce to simmer and cook covered
7. until potato is just tender. Add tofu, green beans and brn sugar,
8. return to simmer and cook until beans are tender-crisp; 4-6min. Stir
9. in lime juice and salt, sprinkle w/ cilantro and serve w/ lime
10. wedges.
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