One of my favorite food websites it Heidi Swanson’s 101Cookbooks. I love her take on meals: use whole foods, use vegetables, make everything as delicious as possible. You get the health benefits without sacrificing the taste.
This week, I decided to try her In a Hurry Green Curry. This is a great spring/summer dish, filled with peas and asparagus with a kick of tofu. It was good–not too spicy and pleasantly filling. I added about 1/4 c cooked wide Thai rice noodles at the end, which was a nice contrast in texture to the al dente vegetables.
2 teaspoons green curry paste [be sparing when starting; you can add more later to taste]
scant 1/2 teaspoon salt
1 14-ounce can coconut milk (light ok)
1 large onion, sliced
14 ounces water or light vegetable broth
6 ounces of firm tofu cut into 1/2 inch cubes
1 cup peas, fresh or frozen
2 cups asparagus, cut into 1/2-inch segments
squeeze of fresh lime juice
1/4 cup small basil leaves
In a large thick bottom pot over medium heat whisk the curry paste with the salt and a small splash of the coconut milk. Simmer for just a minute. Add the onion and saute until it softens up, just a minute or so. Add the rest of the coconut milk and broth and simmer for another five minutes. Taste and adjust for flavor – this would be the time to add more curry paste if needed.
Stir in the tofu and (JUST BEFORE SERVING) the peas and asparagus, simmer for just a minute or two, just long enough for the vegetables to cook a bit. Finish the pot with a squeeze of lime and basil leaves. Taste, and adjust seasoning again if needed.
Update: This recipe made three meals–two (big) lunches and a dinner. The dish was much better two days later–the tofu was MUCH more flavorful and nicely soft. I served it with both rice noodles and short-grain brown rice; I preferred the brown rice with it.