Thai Red Curry with Tofu and Lentils

This dish is very flavorful and loaded with protein from the tofu and lentils. Its main flavoring is Thai red curry paste, which fortunately you can get already prepared. Making it yourself, which I tried once, is a huge hassle because it contains a lot of obscure ingredients such as galangal and lemon grass. But excellent commercial versions are available (I recommend the Mae Ploy brand) and you can freeze what you don’t use for another day. This recipe is flexible, for example, substitute parboiled green beans or broccoli for the snow peas, or perhaps add some cubed potato. I like this served on jasmine rice.

1 lb firm tofu
1 large or 2 small red bell peppers
6 oz snow peas
1-1/2 TB Thai red curry paste
1 TB red miso paste
1 c lentils (not red lentils, but pretty much any other kind will work)
3/4 c coconut milk
1/2 c fresh basil, slivered (use Thai basil if available)
1 TB lime juice
1/2 c slivered scallions

Cut the tofu into 1/2 inch slabs and place the slabs on a cutting board. Place another cutting board on top and weight it with a couple of books or cans of food. When much of the water has run out, cut the tofu into 1/2 cubes and toss with a bit of salt and black pepper. Set aside.

Trim and seed the pepper(s) and cut into 1/2 inch strips. Set aside. Take the strings off the snow peas and cut in half lengthwise. Set aside.

In a large skillet, heat 1 TB of vegetable oil and then add the curry paste. Sizzle gentle for a minute or so, until fragrant, and add the miso, lentils, and 2 c water. Stir well, bring to a simmer, reduce heat to low, and cover. Simmer slowly for about 1/2 hour until the lentils are tender and most of the water has been absorbed.

Add the coconut milk, tofu, peppers, and snow peas. Simmer for a few minutes until the veg are crisp-tender. Stir in the basil and lime juice and serve, topped with the scallions.

 

 

Explore posts in the same categories: Ethnic, Vegetarian

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