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Tuesday, October 15, 2013

Elle's Kitchen: Green Curry w/ Tofu

I'm spoiled, I've been lucky to be able to travel
to Thailand and eat the fabulous food of that
country.  I still wake up craving Thai food ~ it
is hot ~ it is spicy ~ it is delicious!
The downside is I live in a small Midwestern
town and I can't always find ingredients to
recreate the tastes I experienced in Asia.  But
this recipe has ingredients that I can find in
the foreign food aisle of a local grocery store.
2 14 oz. cans coconut milk  (I
used one regular and one lite)
4 oz. jar green curry paste  - Please note:
I love screamin' hot food and the brand of 
curry paste I used was not very hot.  Start with 
a tablespoon or 2 and see how it tastes for you.
 1 pkg. extra firm tofu, cubed
3 Tbsp. brown sugar
3 Tbsp.  oyster sauce (you can find vegetarian
oyster sauce or use 1 tabl. soy sauce instead, 
if you want it completely vegetarian)
 1 8 oz. can bamboo shoots
1 c. frozen peas
1 small onion chopped
1 red pepper and 1 orange pepper, sliced thin
Okay, so I consulted with my Asian food guru
(my brother) and he said the green curry pastes he
gets from the Asian markets are very hot.  So,
use a bit and see how it tastes, you can always
add more if you want it hotter.  He also found
an Asian market within an hour of my home
that I had never noticed before... thank you!
In a deep pot combine the coconut milks
and the curry paste and heat on medium.

Add brown sugar and the oyster sauce.

Add tofu, onions and peppers.

Add peas and bamboo shoots and simmer
on low for 20 minutes so everything is
heated through.
Pull out your Asian dishware and serve over
rice.  See where I get my dishware here:

Then get together and eat with the ones
you love.

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