Vegetable and Tofu Red Curry |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Bottled red-curry paste heats up this flavorful, vegetable-rich Thai-style curry. Ingredients:
1 cup jasmine rice |
1 3/4 cups water |
1 medium onion, halved lengthwise, then thinly sliced crosswise |
1 tablespoon vegetable oil |
1 large garlic clove, chopped |
2 teaspoons bottled asian red-curry paste such as thai kitchen brand |
1 (14-oz) can unsweetened coconut milk (not low-fat) |
1 teaspoon salt |
1 (1-lb) package frozen mixed vegetables such as broccoli, corn, and red peppers |
1 (14- to 16-oz) block firm tofu, rinsed, patted dry, and cut into 1/2-inch cubes |
1 tablespoon asian fish sauce |
accompaniments: fresh cilantro sprigs; lime wedges |
Directions:
1. Rinse rice briefly in a sieve and drain, shaking sieve to remove excess water. Bring rice and 1 1/2 cups water to a boil in a 1 1/2- to 2-quart heavy saucepan over high heat, then cover pan with a tight-fitting lid and cook rice over low heat until water is absorbed and rice is tender, about 15 minutes.
2. Meanwhile, cook onion in oil in a wide 4-quart heavy pot over moderately high heat, stirring occasionally, until pale golden, about 3 minutes. Reduce heat to moderate, then add garlic and curry paste and cook, stirring, 1 minute. Stir in coconut milk, salt, and remaining 1/4 cup water and bring to a boil. Stir in vegetables and return to a boil. Cover pot, then reduce heat and cook at a brisk simmer, stirring occasionally, 2 minutes. Gently stir in tofu and simmer curry, partially covered, until vegetables are tender, 7 to 8 minutes. Remove pot from heat and stir in fish sauce and salt to taste. Serve curry with rice.
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