Oh so good!
1 can coconut milk
1 tbsp. red thai curry paste
1 lb. tofu, cut into cubes, frozen, and defrosted
1 small can bamboo shoots
1 tbsp. fish sauce (*or see substitute below)
1 1/2 cups water
fresh thai basil
Pour the thicker top half of the coconut milk into a pot. Stir the curry paste into it, and simmer until the red oil spots rise to the top. Add tofu and cook a little longer. Stir in bamboo shoots. Add the rest of the coconut milk. Add the water and fish sauce. Let the whole thing come to a boil. Add basil when ready to serve and turn off heat. Serve in bowl along side rice.
*In Thai vegetarian cooking, fish sauce is usually substituted by a Light (thin) Soy Sauce. However, to maintain the taste and smell of fish sauce, a minimal amount of soy sauce is used, but add additional salt and solids of two vegetarian ingredients, salted yellow beans and fermented tofu (bean curd), a pungent product of cubed tofu pickled in brine, sometimes with chili added.
No comments:
Post a Comment