Mild Coconut Tofu Curry

SUBMITTED BY: LN Lee PHOTO BY: Chocokide

"This mild Malaysian green curry is delicious served over Thai rice! If a blender is not used, chop ingredients finely and simmer for longer."

PREP TIME	15 Min
COOK TIME	30 Min
READY IN	45 Min

SERVINGS & SCALING

Original recipe yield: 4 servings

USMETRIC

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INGREDIENTS

4 slices fresh ginger root
4 cloves garlic, minced
1/4 cup cashews
2 stalks lemon grass, chopped
2 onions, sliced
3 tablespoons olive oil
1 dash crushed red pepper flakes
2 tablespoons curry powder
2 1/2 cups cubed firm tofu
1 (14 ounce) can coconut milk
14 fluid ounces water
2 medium potatoes, peeled and cubed
2 teaspoons salt
1 tablespoon white sugar

READ REVIEWS (14)

DIRECTIONS

In a blender or food processor, grind the ginger root, garlic, cashews, lemon grass, and onions into a paste.
Heat olive oil in a medium wok over low heat. Stir in the blended mixture and red pepper flakes. Gradually mix in the curry powder.
Place tofu in the wok, and cook until heated through. Mix in the coconut milk, water, and potatoes. Bring to a boil, reduce heat, and simmer 20 minutes, stirring occasionally, until potatoes are tender. Season with salt and sugar.

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REVIEWS

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Reviewed on Sep. 29, 2003 by DIZNEYRAVER

Surprisingly spicy. May want to tone down if you aren't comfortable with really spicy foods. Even with the spice, it was very good. As always, I baked the tofu first. I like tofu a little crispy.

9 users found this review helpful

Reviewed on Sep. 24, 2003 by GAREIS33

While it smells delicious, unfortunately we found this recipe very bland and unspectacular. I think adding the water takes a good deal of flavor out. Also, be warned that if you use a blender, many of the ingredients don't get blended well since they are too small for the blender to catch- I'd recommend a food processor if you have one.

8 users found this review helpful

Reviewed on May 23, 2005 by MODGEPODGE

man, they weren't kidding when they say "mild." the amount of water it calls for totally drowns the flavor out. i ended up adding more curry, sugar, salt, two serrano peppers and about half a cup of peanut butter to compensate. still, though much improved, it did not have the bold flavor i was looking for. if i do try this again, i'll use two cans of coconut milk, no water, and double up on the spices.

5 users found this review helpful

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