Guest guest Posted September 23, 2007 Report Share Posted September 23, 2007 Hello one and all, I'm popping back in and excited to see what's happening around here! I must get that Tassajara cookbook (can't believe I don't have it already)...everything you've been saying about it is making me hungry. I had an old one years (lifetimes) ago. I think it was the Tassajara Bread Book?? I thought I'd share my recipe for a Thai-style curry I make every so often that some of you might like. It's not much of a recipe, just something I throw together now and then. It works really well with tempeh or tofu; a plain seitan might also work well in it. I make batches of varying sizes; this recipe makes 4 servings for me. THAI-STYLE RED CURRY WITH VEGGIES AND PROTEIN INGREDIENTS: *2 15-oz/475 mL cans light coconut milk *1 Tablespoon red curry paste (or to taste); [Thai Kitchen makes small jars and it's veg -- no shrimp paste, fish sauce, or worcestershire sauce] *1 small can (~7 ounces) bamboo shoots or water chestnuts *3 cups assorted veggies, cut into bite-sized pieces. (Bell peppers, broccoli, green beans, summer squash, winter squash, cauliflower, mushrooms, wood ears, etc.) *16 ounces/450 grams tempeh, cubed, or 24 ounces Medium firm tofu, cubed, or Seitan (cubed or cut into strips) *1 small hot pepper, finely diced -- jalapeno, serrano, Thai chile (optional) *1 TBS vegetable oil * 3 kaffir lime leaves, dried (optional) Brown rice, prepared, or Red or white quinoa, prepared, or Other brown of your choice. INSTRUCTIONS: Note: when using tempeh, I like to steam it first. I cut it in cubes and steam (or cook in shallow water) for about 10-15 minutes. The style I buy is denser than most Indonesian styles, so the steaming puffs it a little and makes it more able to soak up some of the coconut milk. Heat oil in soup pot over medium heat. Add curry paste, stirring and breaking it up as oil sizzles a little. (Oil should not be so hot as to sizzle and spit like you're deep frying something.) Cook for a minute or so. Add chile pepper, if using. Stir. Add several large spoonfuls of the coconut milk, stirring for a minute. Add tempeh or tofu or seitan and stir to coat. Let cook for a minute or two. Add veggies, stirring, and let cook for a minute or two. Add the rest of the coconut milk and kaffir lime leaves and stir. I like to bring this to a gentle boil and then turn down the heat and let it cook over medium heat until the veggies are tender, stirring occasionally. It tastes better the longer it cooks, though I don't like super-cooked veggies. Serve over the brown of your choice. It also tastes really good reheated as leftovers. Freezes well. Hope you enjoy it! Let me know if you try it and how you make it. Cheers, Cinzia Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 25, 2007 Report Share Posted September 25, 2007 Cinzia, nice to see you ! You are funny " not much of a recipe " - its my favourite sort of recipe ! thankyou! only I am going for chickpeas and veggies with that sauce. Specially like water chestnuts too. Im trying to like tofu, honestly, but the texture is so soft to me. Im told by my canadian relatives that the Brit sort is much softer. I can get silken, or a smoked block ( cauldron do it ) Im on the lookout for different stuff. mosaic , " cinziatre " <domystic8 wrote: It's not much of a recipe, just something I throw together now and then. It > works really well with tempeh or tofu; a plain seitan might also work well in it. > > I make batches of varying sizes; this recipe makes 4 servings for me. > > THAI-STYLE RED CURRY WITH VEGGIES AND PROTEIN > > INGREDIENTS: > *2 15-oz/475 mL cans light coconut milk > *1 Tablespoon red curry paste (or to taste); > [Thai Kitchen makes small jars and it's veg -- no shrimp paste, fish sauce, or > worcestershire sauce] > *1 small can (~7 ounces) bamboo shoots or water chestnuts > *3 cups assorted veggies, cut into bite-sized pieces. (Bell peppers, broccoli, green beans, > summer squash, winter squash, cauliflower, mushrooms, wood ears, etc.) > *16 ounces/450 grams tempeh, cubed, or 24 ounces Medium firm tofu, cubed, or Seitan > (cubed or cut into strips) > *1 small hot pepper, finely diced -- jalapeno, serrano, Thai chile (optional) > *1 TBS vegetable oil > * 3 kaffir lime leaves, dried (optional) > > Brown rice, prepared, or > Red or white quinoa, prepared, or > Other brown of your choice. > > INSTRUCTIONS: > Note: when using tempeh, I like to steam it first. I cut it in cubes and steam (or cook in > shallow water) for about 10-15 minutes. The style I buy is denser than most Indonesian > styles, so the steaming puffs it a little and makes it more able to soak up some of the > coconut milk. > > Heat oil in soup pot over medium heat. > Add curry paste, stirring and breaking it up as oil sizzles a little. (Oil should not be so hot > as to sizzle and spit like you're deep frying something.) Cook for a minute or so. > Add chile pepper, if using. Stir. > > Add several large spoonfuls of the coconut milk, stirring for a minute. > Add tempeh or tofu or seitan and stir to coat. Let cook for a minute or two. > Add veggies, stirring, and let cook for a minute or two. > Add the rest of the coconut milk and kaffir lime leaves and stir. > > I like to bring this to a gentle boil and then turn down the heat and let it cook over > medium heat until the veggies are tender, stirring occasionally. It tastes better the longer > it cooks, though I don't like super-cooked veggies. Serve over the brown of your choice. > > It also tastes really good reheated as leftovers. Freezes well. > > Hope you enjoy it! Let me know if you try it and how you make it. Cheers, Cinzia > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 26, 2007 Report Share Posted September 26, 2007 Hi mosaic! I just love your " voice " . I'm such an Anglophile (lived briefly in London - 6 months - many years ago while in college), love the humo(u)r and expressions...I think maybe I was some sort of Brit in a past life, LOL. Anyhoo...here's a suggestion to firm up your tofu, if you're so inclined. Put the tofu on a plate/bowl, put another plate or other flat thing on top, and weight it down with something. You don't want to *crush* the tofu, just to press it a bit. Put this in the fridge and leave it for a few hours. Drain off the water that comes out. The tofu will be a bit firmer. You can put it back in the fridge for another while to see if more water comes out. You could also try freezing the tofu. Texture ends up different. You might like it. Or not. ;o) One thing I forgot to put in the recipe is soy sauce. I usually put in a splash of low-sodium, as a little saltiness is nice with the sweetness of the coconut milk. If you eat fish, fish sauce is another option. Chickpeas & veggies...yummmmmmm! Truly, it'll work for many options. I'll have to try chickpeas next time, as I really enjoy them. cheers, Cinzia , " mosaic " <mosaic58 wrote: > > Cinzia, nice to see you ! You are funny " not much of a recipe " - its > my favourite sort of recipe ! thankyou! only I am going for > chickpeas and veggies with that sauce. Specially like water chestnuts > too. > > Im trying to like tofu, honestly, but the texture is so soft to me. > Im told by my canadian relatives that the Brit sort is much softer. I > can get silken, or a smoked block ( cauldron do it ) > Im on the lookout for different stuff. > mosaic > > > > , " cinziatre " > <domystic8@> wrote: It's not much of a recipe, just something I > throw together now and then. It > > works really well with tempeh or tofu; a plain seitan might also > work well in it. > > > > I make batches of varying sizes; this recipe makes 4 servings for > me. > > > > THAI-STYLE RED CURRY WITH VEGGIES AND PROTEIN > > > > INGREDIENTS: > > *2 15-oz/475 mL cans light coconut milk > > *1 Tablespoon red curry paste (or to taste); > > [Thai Kitchen makes small jars and it's veg -- no shrimp paste, > fish sauce, or > > worcestershire sauce] > > *1 small can (~7 ounces) bamboo shoots or water chestnuts > > *3 cups assorted veggies, cut into bite-sized pieces. (Bell > peppers, broccoli, green beans, > > summer squash, winter squash, cauliflower, mushrooms, wood ears, > etc.) > > *16 ounces/450 grams tempeh, cubed, or 24 ounces Medium firm tofu, > cubed, or Seitan > > (cubed or cut into strips) > > *1 small hot pepper, finely diced -- jalapeno, serrano, Thai chile > (optional) > > *1 TBS vegetable oil > > * 3 kaffir lime leaves, dried (optional) > > > > Brown rice, prepared, or > > Red or white quinoa, prepared, or > > Other brown of your choice. > > > > INSTRUCTIONS: > > Note: when using tempeh, I like to steam it first. I cut it in > cubes and steam (or cook in > > shallow water) for about 10-15 minutes. The style I buy is denser > than most Indonesian > > styles, so the steaming puffs it a little and makes it more able to > soak up some of the > > coconut milk. > > > > Heat oil in soup pot over medium heat. > > Add curry paste, stirring and breaking it up as oil sizzles a > little. (Oil should not be so hot > > as to sizzle and spit like you're deep frying something.) Cook for > a minute or so. > > Add chile pepper, if using. Stir. > > > > Add several large spoonfuls of the coconut milk, stirring for a > minute. > > Add tempeh or tofu or seitan and stir to coat. Let cook for a > minute or two. > > Add veggies, stirring, and let cook for a minute or two. > > Add the rest of the coconut milk and kaffir lime leaves and stir. > > > > I like to bring this to a gentle boil and then turn down the heat > and let it cook over > > medium heat until the veggies are tender, stirring occasionally. > It tastes better the longer > > it cooks, though I don't like super-cooked veggies. Serve over the > brown of your choice. > > > > It also tastes really good reheated as leftovers. Freezes well. > > > > Hope you enjoy it! Let me know if you try it and how you make it. > Cheers, Cinzia > > > Quote Link to comment Share on other sites More sharing options...
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