Posted by: Jonjon | March 25, 2009

Curry – Butternut Thai Curry 9.5/10

Curry – Butternut Thai Curry 9.5/10

March 25 2009


* 1 lb firm tofu or extra firm tofu, drained
* 1 small butternut squash (about 2 lb/1 kg)
* 1 tablespoon vegetable oil
* 1 onion, sliced
* 2 garlic cloves, minced
* 2 teaspoons Thai red curry paste
* 14 ounces light coconut milk 400ml used 120ml coconut cream to 150ml water
* 1/2 cup vegetable stock
* 2 tablespoons soy sauce Used 1.75TB
* 1 tablespoon packed brown sugar
* 1 tablespoon fish sauce or soy sauce Used .75
* 1/2 teaspoon salt
* 1 sweet red pepper, thinly sliced
* 1/4 cup chopped fresh cilantro
* 2 tablespoons lime juice
* 2 tablespoons salted peanuts, chopped
Used 6 mushrooms which was very good
Used 2 capsicums
Pat tofu dry with paper towels; cut into 3/4-inch (2 cm) cubes. Set aside.
Peel and seed squash; cut into 3/4-inch cubes to make 3 cups. Set aside.
In skillet, heat oil over medium heat; cook onion, garlic and curry paste, stirring occasionally, until onion is softened, about 5 minutes.
Add squash, coconut milk, stock, soy sauce, sugar, fish sauce and salt; bring to boil.
Reduce heat to low; partially cover and simmer until squash is almost tender, about 12 minutes.
Add red pepper; simmer for 5 minutes. Add tofu; simmer until heated through, about 2 minutes.
(Make-ahead: Let cool for 30 minutes. Refrigerate, uncovered, in airtight container until cold. Cover and refrigerate for up to 1 day. Reheat to continue.)
Stir in cilantro and lime juice; sprinkle with peanuts.

This was very very good. I used yellow curry. If you used lemon, it makes the curry sour like with vinegar, however, somehow it dilutes the sweetness and concentration of the curry. Adding cabbage makes it even better, perhaps the sauce would be good as soup for noodles.


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