Red curry paste can be found in the ethnic or gourmet sections of most large supermarkets. The paste is a blend of clarified butter (ghee), curry powder, vinegar, and other seasonings. Use either Indian or Asian curry paste; it comes in mild and hot versions, so adjust the heat to suit your preference.
1 (14-ounce) package firm tofu, drained and cut into 1-inch cubes
2 tablespoons fresh lime juice
1 teaspoon ground turmeric
1/4 teaspoon salt
1/8 teaspoon black pepper
2 teaspoons olive oil
2 cups thinly sliced onion
1 cup light coconut milk
1 to 2 tablespoons red curry paste
1 cup shelled green peas (about 1 pound unshelled) or frozen green peas, thawed
1/2 cup chopped yellow tomato
4 cups hot cooked long-grain rice
How to Make It
Place a large nonstick skillet over medium-high heat. Add tofu; cook until liquid from tofu is evaporated (about 3 minutes). Remove tofu from pan; sprinkle with lime juice, turmeric, salt, and pepper.
Heat oil in pan over medium-high heat. Add onion; sauté 5 minutes. Add tofu, and cook 7 minutes or until golden. Combine milk and curry paste; add to pan. Reduce heat, and simmer 3 minutes. Add peas and tomato; cook 2 minutes. Serve over rice.
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Well the store didn't have red curry paste, but they did have the green. I also used canned peas and one 14 oz. can of tomatoes. The result: wonderful. I took the advice of adding another tablespoon of the curry paste than was originally called for, and it spiced it up nicely without too much bite.
I love this recipe and make it many times during the summer when yellow tomatoes are available at our farmer's market. We like hot food, so I actually use about 3.5 TB of curry paste. I also add a dash of fish sauce and chopped fresh basil and cilantro on top. Jasmine rice is an excellent accompaniment, with a simple vegetable like steamed broccoli or quickly sauteed bok choi along the side. My husband always eats two servings, I eat one, and have one left for lunch.
Fellow vegans: please note that not all Red Curry Paste contains ghee! As a matter of fact, the most commonly used grocery store brand, Thai Kitchen, is vegan, as indicated on their website: http://www.thaikitchen.com/products/sauces-and-pastes/red-curry-paste.aspx
This is listed as a vegan recipe, but then states in the introduction that it includes an ingredient (red curry paste) that is not vegan by inclusion of 'ghee' or clarified butter.
Please check your recipes carefully before posting them under incorrect headings!
Really deep, complex flavors, without being too spicy. I used regular coconut milk (couldn't find light), and added the greater amount of curry paste. Came together nice! A great alternative to your regular weeknight dinner. :)
The coconut milk makes all the difference. Really imparts that true indian flavor. We typically don't use red curry but I enjoyed the spice it brings to the dish. A similar recipe with yellow curry instead is found here - http://bit.ly/giE0r5 - give it a try.
What a delicious recipe! My husband asked me to add it to regular rotation immediately. I used a full cup of tomato instead of 1/2 cup and still felt like I could have used more. Also used canned instead of fresh peas and added a bit of fish sauce towards the end, then served over Jasmine rice. Dish was quick and easy enough for a weeknight dinner, but good enough for casual company.
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