Thai Red Curry with Bell Peppers, Tofu (friend of ci)
Thai Red Curry with Bell Peppers and Tofu
Serves 4 to 6
→ We developed this recipe with Thai Kitchen brand red curry paste, which is mildly spicy and widely available in supermarkets. Other brands can be spicier, so you may want to start by adding 1 teaspoon, tasting the sauce, and then adding more, if desired.
→ Serve this dish with white rice.
14 ounces extra-firm tofu, cut into ¾ inch cubes
1 (8-ounce) can sliced bamboo shoots, opened
1 (14-ounce) can coconut milk, opened
2 tablespoons fish sauce
1 teaspoon grated lime zest plus 1 tablespoon juice, zested and squeezed from 1 lime, plus lime wedges for serving
1 tablespoon packed light brown sugar
1 tablespoon Thai red curry paste
2 garlic cloves, peeled and minced
1 teaspoon grated fresh ginger
1 teaspoon plus 1 tablespoon vegetable oil, measured separately
2 red bell peppers, stemmed, seeded, and sliced thin
¼ cup fresh basil leaves, torn into rough ½-inch pieces
12-inch nonstick skillet
Place tofu on cutting board. Use chef’s knife to slice block of tofu lengthwise (the long way) into four ¾-inch-thick slabs.
Lay slabs flat and cut each slab in half lengthwise to make 2 long sticks (about ¾ inch thick).
Cut tofu sticks crosswise (the short way) into ¾-inch cubes.
Line rimmed baking sheet with three layers of paper towels. Spread tofu cubes on paper towels and let drain for 20 minutes.
While tofu drains, set colander in sink. Pour bamboo shoots into colander. Rinse bamboo shoots with cold water and shake colander to drain well. Set aside.
In medium bowl, whisk together coconut milk, fish sauce, lime zest and juice, sugar, and red curry paste. In small bowl, combine garlic, ginger, and 1 teaspoon oil.
When tofu is ready, gently pat dry with more paper towels.
In 12-inch nonstick skillet, heat remaining 1 tablespoon oil over medium-high heat until shimmering, about 2 minutes (oil should be hot but not smoking). Add bell peppers and cook, stirring often with rubber spatula, until crisp-tender, about 2 minutes.
Push peppers to edge of skillet, clearing space in center. Add garlic mixture to center of skillet and cook, stirring and mashing with rubber spatula, for 30 seconds. Stir garlic mixture into peppers.
Add tofu and bamboo shoots to skillet. Whisk coconut milk mixture to recombine, then pour into skillet. Cook, stirring often, until sauce is thickened, 3 to 4 minutes. Turn off heat. Sprinkle with basil. Serve.
https://americastestkitchen.com/guides/test-recipes/thai-red-curry-with-bell-peppers-and-tofu-kb?sk=7132363561837325AE7F5C200046ECFF&extcode=&sourcekey=&cds_response_key=&cds_tracking_code=&tag=&atc=&Survey_id=&mi_ecmp=
Serves 4 to 6
→ We developed this recipe with Thai Kitchen brand red curry paste, which is mildly spicy and widely available in supermarkets. Other brands can be spicier, so you may want to start by adding 1 teaspoon, tasting the sauce, and then adding more, if desired.
→ Serve this dish with white rice.
14 ounces extra-firm tofu, cut into ¾ inch cubes
1 (8-ounce) can sliced bamboo shoots, opened
1 (14-ounce) can coconut milk, opened
2 tablespoons fish sauce
1 teaspoon grated lime zest plus 1 tablespoon juice, zested and squeezed from 1 lime, plus lime wedges for serving
1 tablespoon packed light brown sugar
1 tablespoon Thai red curry paste
2 garlic cloves, peeled and minced
1 teaspoon grated fresh ginger
1 teaspoon plus 1 tablespoon vegetable oil, measured separately
2 red bell peppers, stemmed, seeded, and sliced thin
¼ cup fresh basil leaves, torn into rough ½-inch pieces
12-inch nonstick skillet
Place tofu on cutting board. Use chef’s knife to slice block of tofu lengthwise (the long way) into four ¾-inch-thick slabs.
Lay slabs flat and cut each slab in half lengthwise to make 2 long sticks (about ¾ inch thick).
Cut tofu sticks crosswise (the short way) into ¾-inch cubes.
Line rimmed baking sheet with three layers of paper towels. Spread tofu cubes on paper towels and let drain for 20 minutes.
While tofu drains, set colander in sink. Pour bamboo shoots into colander. Rinse bamboo shoots with cold water and shake colander to drain well. Set aside.
In medium bowl, whisk together coconut milk, fish sauce, lime zest and juice, sugar, and red curry paste. In small bowl, combine garlic, ginger, and 1 teaspoon oil.
When tofu is ready, gently pat dry with more paper towels.
In 12-inch nonstick skillet, heat remaining 1 tablespoon oil over medium-high heat until shimmering, about 2 minutes (oil should be hot but not smoking). Add bell peppers and cook, stirring often with rubber spatula, until crisp-tender, about 2 minutes.
Push peppers to edge of skillet, clearing space in center. Add garlic mixture to center of skillet and cook, stirring and mashing with rubber spatula, for 30 seconds. Stir garlic mixture into peppers.
Add tofu and bamboo shoots to skillet. Whisk coconut milk mixture to recombine, then pour into skillet. Cook, stirring often, until sauce is thickened, 3 to 4 minutes. Turn off heat. Sprinkle with basil. Serve.
https://americastestkitchen.com/guides/test-recipes/thai-red-curry-with-bell-peppers-and-tofu-kb?sk=7132363561837325AE7F5C200046ECFF&extcode=&sourcekey=&cds_response_key=&cds_tracking_code=&tag=&atc=&Survey_id=&mi_ecmp=