Wednesday, February 10, 2010

winter in the PNW curry

Wednesday: Red Curry with Winter Veggies; brown rice

This recipe ended up being a lot more work than I initially thought it would. I made some changes to cut down on that, and am changing the order of preparation around a bit so that it's easier to have everything ready to go at the right moment. Beyond that, I feel like, if I'm going to put this much time into making a curry, I should probably make the curry paste from scratch. Live and learn. It was tasty, though not amazing.

Red Curry with Winter Veggies
adapted from Vegetarian Suppers from Deborah Madison's Kitchen
time, start to finish: about 1 hour

  • 1 lb sweet potatoes, peeled and cut into chunks
  • 1 bunch kale, chopped
  • 1 carton firm tofu in water, drained, patted dry, and cut into 1" cubes
  • 1 can coconut milk
  • 1 C water
  • 2 tsp Thai red curry paste
  • 1/2 C chopped cilantro, plus some sprigs for garnish
  • 2 tsp peanut oil
  • salt
  • 2-3 tsp soy sauce
  • 6 large shallots, peeled and sliced into rounds
  • sugar
  • 1 lime, cut into wedges
  • small handful roasted peanuts, chopped
Steam sweet potatoes & kale until the potatoes are softened (10-20 minutes over boiling water, or about 10 minutes in the microwave).

Meanwhile, cook the tofu: heat a large nonstick skilled over medium heat with a little cooking spray in the pan. Let them sit for about 5 minutes without moving them, then turn them over (I do this one at a time carefully using my fingers - YMMV). Cook for another 2 minutes or so, until they're starting to look like a lot of the water has been cooked out. Turn again, and cook for another minute. The sides that have been cooked should be golden brown. Sprinkle salt and soy sauce over them, and cook for another few minutes until the soy sauce is pretty well evaporated and the tofu cubes have a soy sauce glaze.

In a large saute pan, heat the coconut milk, water, and curry paste. Whisk the mixture to fully break up the curry paste. Once it's come to a simmer, stir in the (drained) sweet potatoes and kale, the chopped cilantro, and the tofu cubes. Continue to simmer over low heat while you prepare the shallots.

Wipe out your nonstick pan and heat it again over medium-high heat. Heat the peanut oil and add the shallots. Sprinkle with a little salt and sugar and caramelize them slightly (about 8-10 minutes). When caramelized, mix into the simmering curry.

Serve over rice, with lime wedges, a bit more cilantro, and more salt and/or sugar, to taste.

serves 4

No comments:

Post a Comment