Sunday, January 23, 2011

Thai Curry with Sweet Potatoes and Tofu

This recipe was incredible. Really really incredible. Especially considering how easy it was and how few ingredients it took. For curries, I'm used to a giant list of spices, but in this case, it just called for some red curry paste (I used Thai Kitchen brand). I wasn't sure how I'd like sweet potatoes in a curry, but it was absolutely divine. So much so that I'm going to try a different stir fry with sweet potatoes again this week.

Thai Curry with Sweet Potatoes and Tofu
Adapted from Cook's Illustrated


14 oz extra-firm tofu, pressed, drained, and cut into 3/4 inch cubes
1 tbsp canola oil
1 1/2 tablespoons red curry paste
1 (14-ounce) can light coconut milk
2 tbsp fish sauce
4 tsp light brown sugar
1/4 cup water
2 medium sweet potatoes (about 1 1/2 pounds), peeled and cut into 3/4-inch cubes
1 medium red bell pepper and cut into 1/4-inch strips
1/2 lb snow peas, strings removed
1/2 cup coarsely chopped fresh basil leaves
1 tbsp fresh lime juice


Prepare tofu:
  1. Heat 1 tablespoon of the oil in a 12-inch nonstick skillet over medium-high heat until shimmering.
  2. Add the tofu in a single layer and cook until golden brown on one side, about 2 minutes.
  3. Gently flip the tofu and cook until golden brown, about 2 minutes.
  4. Transfer to a plate lined with a paper towel and set aside.
Prepare the curry

  1. Add the remaining tablespoon oil to the skillet and return to medium heat until shimmering.
  2. Add the curry paste and cook, stirring constantly, until very fragrant, about 1 minute.
  3. Whisk in the coconut milk, fish sauce, light brown sugar, and water.
  4. Add the sweet potatoes and tofu.
  5. Bring to a simmer.
  6. Turn heat to low, cover, and cook until the potatoes are tender, 15 to 20 minutes.
  7. Add the red bell pepper and snow peas, increase the heat to medium-low, cover, and cook until the peas are crisp-tender, about 4 minutes.
  8. Remove the skillet from the heat and stir in the basil and lime juice.
  9. Season with salt to taste.
  10. Serve immediately.

1 comment:

  1. This was really delicious. I kind of felt like I was cheating because of the red curry paste-I'll try to make my own next time-but I made it vegan by using soy sauce instead of fish sauce, sugar snap peas instead of snow peas-none at the store-skipped the sugar, and added a little curry powder. I also didn't cover the pot because I wanted some of the water to cook off.