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
Tofu with Red Curry Paste, Peas, and Yellow Tomatoes
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.
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- Calories: 421
- Calories from fat: 23%
- Fat: 10.6g
- Saturated fat: 3.1g
- Monounsaturated fat: 2.9g
- Polyunsaturated fat: 3.1g
- Protein: 15.5g
- Carbohydrate: 66.9g
- Fiber: 5.3g
- Cholesterol: 0.0mg
- Iron: 8.7mg
- Sodium: 344mg
- Calcium: 154mg
- 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
- 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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