Recipe by LN Lee
"This mild Malaysian green curry is delicious served over Thai rice! If a blender is not used, chop ingredients finely and simmer for longer."
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fresh ginger root
lemon grass, chopped
crushed red pepper flakes
2 1/2 cups
cubed firm tofu
1 (14 ounce) can
14 fluid ounces
medium potatoes, peeled and cubed
This is a great, easy recipe! Cut open the lemongrass and add the innermost layer to the paste in the food processor. Then, just chop up the tough outer segments into 1-2 inch pieces and throw them in, you can pick them out before serving. Here are my changes, but the recipe as written is certainly not bland and it IS advertised as a mild curry, so it's understood that if you want a spicier dish, kick it up a notch! My additions: I added 1-2 cups of organic pumpkin, but it could be any winter squash. This is a great boost to the color & nutrition of the dish. I increased the cashews to 1/2 cup and added 1 more garlic clove. I used agave instead of sugar, and sauteed the potato & pumpkin first in the oil, curry powder & spice blend. Maybe 10 minutes to bring out the flavor and partially cook the veggies. Then I added everything else, but I cut the coconut milk down to 1/2 can (not my favorite)and increased the water. I also added 1/2 an organic apple, diced, at this point (I used Fuji but it could be any red apple) for a little sweet and balance. Don't leave out the water! This is the most important part! Your curry needs liquid in which to simmer! I even topped off the water a few times, making sure to keep the veggies covered until fully cooked. I also added the juice of a fresh squeezed lime at the end to round out the flavors. Yum!
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.
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.
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.
After reading the reviews of others, I made some changes. To spice it up, I added a dash (or two) of cayenne, and reduced by half the amount of water. I also skipped the white sugar completely. Lastly, I thought it needed some colour and some crunch, so I threw in some raw snow peas in the simmering stage. This is a good dish, and I'll probably make it now and then.
Delicious! Lots of flavor. I used garbanzo beans instead of the potatoes. I will definitely make this again.
We found this recipe to be very flavorful! The one problem I had with it was that the lemongrass never softened. I don't know if I didn't grind it in the food processor long enough or if I didn't simmer it long enough. (I simmered it for an extra 10 minutes.) The next time I make this, I will use only the softest parts of the lemongrass stalks. Also, we used 4 potatoes instead of 2 and only 8 fl. oz of water. It all wouldn't fit in my pan!
I would probably make this again, but without the tofu. I also found that there was too much water, so I boiled it longer and even added a little flour near the end to help it thick more. I used a curry paste from a jar - this added a great deal of flavor and was more authentic than just "plain" curry powder would have been. I did not use the lemongrass. Enjoyed the flavor very much. It was the texture of the tofu that I did not care for.
* Percent Daily Values are based on a 2,000 calorie diet.
Mild Coconut Tofu Curry
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 700
** Calories from Fat: 443
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