mearl223 On September - 29 - 2011

Thai Tofu Yellow-Curry

An interesting, quick way to make a good Thai yellow curry – u gotta make a quick stop at ur local Asian/Oriental market for some key ingds or replace the paste ingds with a tbsp of ready yellow-curry paste.. U can make it with fine pieces of boneless chicken or shrimp too!


PrepTime 10mins – Serves 4-5 – CookTime 20mins



For the sauce:
1-2 red/green chilies or 1 tsp. cayenne pepper
1 small onion or 2 shallots
1″ ginger piece sliced
3 large cloves of garlic
1 tsp. coriander pwd
1 tsp. cumin pwd
1/4 tsp. nutmeg/ cinnamon pwd
3 tbsp. fish sauce
1.5 tsp. turmeric pwd
1 tbsp. brown sugar
4 fresh or frozen “kaffir lime leaves” (from the Chinese/Asian mkt) or Thai basil leaves – chopped.
1 can coconut milk
1 tbsp. fresh lime juice
1 tbsp. tomato paste
1 tsp. sugarOther ingredients:

1½ lb tofu cubes
1 stalk lemon grass – chopped
2 potatoes, chopped into cubes as small as the tofu pieces
1 green and/or red bell pepper – sliced
1-2 additional kaffir lime leaves, left whole
1/2 cup fresh coriander or  Thai basil

Cooking Instructions:
Preheat the oven to 375degs. Paste all the sauce ingredients together in a food processor. Marinade the tofu & potatoes in the sauce along with the whole kaffir lime leaves & lemon grass pieces. Cover & bake for 20 mins. Add the bell peppers & continue baking for another 10 mins. Take out & taste – adjust by adding more fish sauce, salt & brown sugar, coconut milk & chilies, as &  if needed. Garnish with the coriander/ basil & serve with Thai Jasmine rice.

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