Chinese Tofu and Green Bean Red Curry recipe
information
This is another curry that is simple and quick to make. This recipe uses green beans, but you can use almost any kind of vegetable such as aubergines, bamboo shoots or broccoli.
ingredients
600 ml (1 pint) 2 1/2 cups coconut milk
15 ml (1 tbsp) red curry paste
45 ml (3 tbsp) fish sauce
10 ml (2 tsp) palm sugar
225 g (8 oz) button mushrooms
115 g (4 oz) green beans, trimmed
175 g (6 oz) tofu, rinsed and cut into 2 cm (3/4 in) cubes
4 kaffir lime leaves, torn
2 red chillies, sliced
coriander leaves, to garnish
15 ml (1 tbsp) red curry paste
45 ml (3 tbsp) fish sauce
10 ml (2 tsp) palm sugar
225 g (8 oz) button mushrooms
115 g (4 oz) green beans, trimmed
175 g (6 oz) tofu, rinsed and cut into 2 cm (3/4 in) cubes
4 kaffir lime leaves, torn
2 red chillies, sliced
coriander leaves, to garnish
method
1. Put about one third of the coconut milk in a wok or saucepan. Cook until it starts to separate and an oily sheen appears.
2. Add the red curry paste, fish sauce and sugar to the coconut milk. Mix together thoroughly.
3. Add the mushrooms. Stir and cook for 1 minute.
4. Stir in the rest of the coconut milk and bring back to the boil.
5. Add the green beans and cubes of tofu and simmer gently for another 4 - 5 minutes.
6. Stir in kaffir lime leaves and chillies. Serve garnished with the coriander leaves.
2. Add the red curry paste, fish sauce and sugar to the coconut milk. Mix together thoroughly.
3. Add the mushrooms. Stir and cook for 1 minute.
4. Stir in the rest of the coconut milk and bring back to the boil.
5. Add the green beans and cubes of tofu and simmer gently for another 4 - 5 minutes.
6. Stir in kaffir lime leaves and chillies. Serve garnished with the coriander leaves.
serving amount
serves 4 - 6
rate this recipe
|
0 comments |
also in this category
also see
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
