Fragrant Thai Curry Dinner
Preparation Time: 12 mins. Cooking Time: 18 mins.
Coconut milk based curries, popular in Thai cooking are easy to prepare with purchased curry pastes. Sweet, salty and sour flavours add contrast to the spicy flavour. Make it vegetarian style or substitute chicken and add shrimp if desired.
This recipe is an Excellent Source of Folate.
12 oz firm tofu, drained 375 g
2 tbsp vegetable oil 25 mL
1 medium onion, sliced
1 lb. sliced fresh Mushrooms (white, crimini or oyster) 500 g
1 can (454 mL) lite coconut milk
3/4 cup vegetable broth 175 mL
2-3 tsp Thai red or green curry paste 10-15 mL
2 tsp finely grated lime rind 10 mL
1 tbsp fish sauce 15 mL
2 cups halved green beans 500 mL
1/3 cup diced red pepper 75 mL
2 tsp sugar 10 mL
1/2 tsp lime juice 2 mL
2 green onions, thinly sliced 2
Fresh Thai basil or coriander leaves (optional)
2 cups hot cooked jasmine or white rice 500 mL
Cut tofu into 3/4 “(2 cm) cubes. In large skillet or wok heat oil over medium- high heat, stir fry onion 1-2 minutes. Add tofu; stir-fry 2-3 minutes or until lightly browned. Add mushrooms and stir-fry 2-3 minutes. Stir in coconut milk, broth, curry paste, lime rind and fish sauce; bring to boil while stirring to blend well. Add green beans; reduce heat to medium and boil 5- 8 minutes or until beans are crisp-tender. Add red pepper; cook until sauce has thickened to desired consistency, about 3-4 minutes. Stir in lime juice and sugar. Serve over hot rice and garnish with green onion and basil or coriander.
Makes 4 servings
Tips: If fish sauce is not available add ½ tsp (2m L) salt. Substitute mango juice nectar for broth and omit sugar.
1. Add 4 oz (125 mL) peeled raw shrimp with the red pepper.
2. Substitute 12 oz (375 g) skinless, boneless chicken breasts or thighs for tofu.
Nutritional Information: Calories: 408, Sodium: 978 mg, Protein: 13.8 g, Fat: 19.2 g, Carbohydrates: 51.6 g, Dietary Fibre: 5.5 g
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