Friday, December 1, 2006

Thai Peanut Tofu curry


Im a thai food lovers and this is a dish which i always order from my favorate thai restuarent and I love it every time. One fine day i thought of giving it a tryand i must confess that the recipe came out so good and i could see it when my husband and i relished it so much that the entire bowl was empty in seconds .

Required Ingredients:
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Potatoes - 2 large diced into 1 inch cubes
Carrots - 1 large chopped
Tofu -1 1/2 cup diced into small squares
greenchillies -2 large
Onion -1 large
groundnuts -3 /4 cup
red chilly powder -2 tbsp
paprica powder -1 tsp
turmeric powder -1/2 tsp
basil powder -1 tsp[or 2tsp-fresh basil leaves chopped]
brown sugar -2 tsp
coconut milk -1 tin of 12 ounce
cinnamon powder -1/2 tsp
salt - as per taste
oil -4-5 tbsp
Ginger - about 1 inch

Method:
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1. Cook potaoes and carrot in microwave seasoning with little salt for 5 min
2.Now take some oil in a pan add onions and fry till they turn transparent.Then divide it into 2 parts .
3. Now add groundnuts into a pan ( about 1/3 cup).Add 1/2 tsp of oil or butter and fry them .
4.Take these ground nuts and 1 part of fried onions green chillies ,ginger and make a paste out of this.
5.Take the paste in a heavy bottom pan or a non stick pan with 1 tsp of oil and fry it a bit say for about 3 -4 mins.
6.Then add cinnamon powder ,red chilly powder,paprica powder,turmeric powder.Keep stirring.
7.Now add coconut milk to this paste and 1 cup of water and continue stirring.
8.Add all the vegetables,tofu , remaining onion and 1/3 cup of peanut which is raw,season with salt and freshly powdered black pepper and bring to a boil.
9. Then simmer and cook with the lid for about 10 mins.
10.Serve hot with thai rice / long grain / jasmine rice in the side.

3 comments:

Asha said...

"Both relished the whole bowl in seconds", I believe you Sowmya!:))

Looks mouthwatering,very rich gravy.I do have Tofu in the fridge,I will try this.Kids like peanut butter any way:)

Anonymous said...

What is the basil and brown sugar for?

Chef Erik said...

Nice recipe. Looks super delish. I wish I had scratch and sniff computer screen. I'm a big fan of curries. Why did you use the paprika? For the smokyness? I'm hosting the Veg Head carnival at the end of the month, I would love to post this recipe. I could really use a curries tofu dish. Details are in my sidebar.