Gaeng phet taohoo sapparot - Hot red curry with tofu & pineapple

[Guest guest]

This recipe has been snagged from an Asian group I am in. In that we have been

" speaking of heat " ... and in that Thai is my favorite way to cook ... and in

that all the currys are my favorite Thai dish ..... well vegies & tofu with

peanut sauce is in the same rating I hve brought the recipe here.

 

I am planning to make Neris' recipe in my home for the next friend I entertain

.... except as Gaeng phet taohoo sapparot .. Hot red curry with tofu [to replace

the gung (shrimp)] and pineapple and without the fish sauce to keep it

vegetarian (vegan). I would call Neris' ..Gaeng phet gung sapparot .. a Thai

restaurant might reverse the order of the tofu (shrimp) and pineapple, but they

would know what you wanted ... then they just need to offer it on their menu.

 

I use Asian (Thai or Japanese) basil. I believe they are refering to this type

of basil as the Europen basil tastes very different.

 

The below recipe has been modified to vegan. I have yet to make it ... but I

have faith in my changes.

 

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Thai Red Curry with Tofu, Pineapple, and Peanuts

 

 

Fiery red curry paste is delectable with shrimp, sweet pineapple, and

peanuts. Red peppers and snow peas add some crunch and bright color to

this classic combination. If desired, try cashews instead of peanuts.

For a more authentic appearance, leave the shells on the shrimp tails.

 

Serves 4

2 (14-ounce) cans coconut milk (unsweetened), not shaken

1/2 cup red curry paste (see related recipe), or 2 tablespoons

store-bought red curry paste

2 tablespoons brown sugar

2 14 oz [or 15 oz] packages of Nasoya or Lesa Brand refrigerated Firm Tofu

Cut into large bite-size pieces,Steam (about 2 to 3 min)

2 Tbsp Bragg's Liquid Aminos

3 cups fresh or canned diced pineapples (preferably 1-inch cubes)

4 ounces snow peas , trimmed

1 medium red bell pepper , stemmed, seeded, and cut into thin strips

1 or 2 Thai chile (hot)[preg kee noo], stemmed, seeded, and diced (optional & by

'heat' prefrences)

1 tablespoon lime juice from 1 lime

1/2 cup fresh basil leaves

1/2 cup fresh mint leaves

3 Kaffir Lime leaves

1/2 cup dry-roasted peanuts (unsalted), chopped coarse

 

 

 

1. Carefully spoon off about 1 cup of the top layer of cream from one

can of coconut milk -- this layer will be thick and possibly solid.

Place the coconut cream and curry paste in a large Dutch oven and

bring to a simmer over high heat, whisking to blend, about 2 minutes.

Maintain this brisk simmer and whisk frequently until almost all of

the liquid evaporates, 3 to 5 minutes. Reduce the heat to medium-high

and whisk constantly until the cream separates into a puddle of

colored oil and coconut solids, 3 to 8 minutes. (You should hear the

curry paste starting to fry in the oil.) Continue cooking until the

curry paste is very aromatic, 1 to 2 minutes.

 

2. Whisk in the remaining coconut milk, Liquid aminos, Kaffir lime leaves and

the brown

sugar. Bring back to a brisk simmer and cook until the flavors meld

and the sauce thickens, about 5 minutes then add the tofu in bite sized pieces.

Stir till evenly coated with the sauce, about 1 minute. Bring back to a brisk

simmer over medium heat. Stir in the snow peas, bell pepper, basil, mint and

fresh chile, if using,

and cook until the vegetables are crisp-tender, about 2 minutes. Off

the heat, stir in the lime juice,