| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy, Seafood |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
|
Block of medium firm tofu; (at least 1 lb) |
| 1 |
md |
Onion; chopped fine or sliced |
| 3 |
|
Cloves garlic chopped |
| 1 |
|
Knob of ginger; about 1"X 1", peeled and chopped fine |
| 1 |
|
14oz can coconut milk |
| 1 |
tb |
Fish soy…nam pla; up to 2 |
| 1 |
tb |
Madras curry powder |
| 1 |
|
Jalapeno chile; seeded and chopped fine |
| 1 |
|
Habanero or scotch bonnet chile; seeded and chopped fine |
| 1 |
tb |
Peanut or olive oil |
INSTRUCTIONS
Press water from block of tofu, by wrapping in paper towel and
weighting(Iuse a brick) for at least half an hour or longer, drier is
better...cut into inch cubes and deep fry in about quarter cup of peanut
oil, until slightly browned, remove as you do them and drain on paper
towel. Set the tofu aside while you prepare the curry. Take a skillet at
least 10" and put on medium heat, add onion, garlic, ginger and the peppers
to the one tbls of peanut oil...cover and cook on LOW heat until onion is
soft...sprinkle with the curry powder and cook another five minutes, add
fish sauce, and half of the can of coconut milk, simmer for another 5 - 10
minutes, add drained tofu and the rest of the coconut milk...taste for
seasoning, add sugar, about 1 teaspoon or more to taste, and you may need
to thicken the sauce if it is too thin...do this with a little cornstarch
and water mix...I have been doing this one for so long I just a*d to the
consistency that I want to have...a very nice curry, serve with chopped
cilantro and sprinkle with more dessicated coconut. Cheers, Doug in BC
Posted to CHILE-HEADS DIGEST by Doug Irvine <dirvin@bc.sympatico.ca> on Apr
27, 1998
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