Tuesday, January 31, 2012

Vegetable Red Thai Curry (+Chicken)

Most of us vegetarians live with at least one meat eater. My mom happily goes along with whatever vegetarian dish I serve, but it's nice once in a while to make her a nice plate of meat. This recipe splits into two parts, where you can make half of the dish vegetarian and the other half with chicken.

Vegetable Red Thai Curry with Chicken and Tofu
The Best of Fine Cooking: CookFresh

Tofu                                                      Chicken

This recipe serves four people. Divide it up into meat and veggie however you need. 
(It can also be cut in half for two people)

3 Tbs red Thai curry paste
2 C sugar snap peas, trimmed and sliced diagonally
2 large shallots, sliced thinly
1 red bell pepper cut into thin, 2 -inch strips
1 14 oz can coconut milk (lite or regular works)
6 wild lime leaves (optional) 
1 Tbs brown sugar

**Tofu, drained and cut into small cubes (4 oz per vegetarian)
~ 1 Tbs soy sauce (more or less depending on number of vegetarians)

Boneless, skinless chicken thighs cut into small pieces (4 oz per meat eater)
~ 1 Tbs fish sauce (more or less depending on number of meat eaters)

1 1/2 Tbs fresh lime juice

**The recipe says to add the drained tofu right into the mixture. I like my tofu well-done, so I broiled it for about ten minutes before adding it. Feel free to prep it any way you like, or just add it cold

First, heat some olive oil in a large skillet and add the curry paste. Cook it for about 30 seconds, stirring, until it is fragrant. Remove the pan from heat and stir in the peas, shallots, peppers, coconut milk, sugar, (lime leaves), and 1 cup of water. Stir to combine, being sure that all of the curry paste dissolves evenly.

Next, divide the mixture into appropriate meat and vegetarian portions. (i.e. if you have three vegetarians and one meat eater, transfer a quarter of the vegetable mixture to another pan) 

Add the tofu to one pan and the chicken to the other. Cover and cook each for about 10 minutes, until the veggies are tender and the proteins are cooked. Next, add the fish sauce to the chicken mixture and the soy sauce to the tofu mixture. Divide up the lime juice and the basil and add a portion to each pan. 

Let each pan rest for about 5 minutes to thicken. Serve over jasmine or basmati rice.

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