"Thai curries" is known as แก่ง kaeng (or gang), dates back to 1873 CE (2416 Thai Buddhist calendar).
ไทยแกงเต้าหู้กับผักกาดหอมสับ
/thịy kæng têāh̄ū̂ kạb p̄hạk kād h̄xm s̄ạb/
/thịy kæng têāh̄ū̂ kạb p̄hạk kād h̄xm s̄ạb/
Serves 4
2 Tbs. (30 ml) oil
package of tofu 14-oz (420 g)
6 oz (170 g) shiitake or brown mushrooms, stemmed and thinly sliced
3 cloves garlic, grated or finely chopped
1-inch (2,55 cm) ginger root, peeled and grated or finely chopped
4 scallions, chopped into 1-inch (2,55 cm) pieces, whites and greens
2 Tbs. (30 ml) mild or hot red curry paste
2 roasted organic red peppers, sliced
1 cup (240 ml)"light" or unsweetened coconut milk
1 cup (240 g) frozen peas
1 1/2 cups (360 g) organic vegetable stock
1 Tbs. (15 ml) organic butter
1 organic lime, zested and juiced
1 1/2 cups (365 g) couscous
1 cup (240 g) shredded fresh basil leaves
2 cups (480 g) chopped mixed organic lettuce, 1/2 small head
1/2 cup (120 g) chopped organic peanuts, for garnish
Directions
- Heat of vegetable oil over high heat.
- Add tofu and toss 2 minutes then add the mushrooms, garlic, ginger, scallions, salt and pepper and cook 3 to 4 minutes more tossing constantly.
- Stir in curry paste, roasted red pepper and coconut milk and reduce heat to low. Simmer a few minutes then stir in peas to heat through.
- In a saucepan bring vegetable stock, butter and the lime zest to a boil.
- Add couscous and stir. Turn off heat, cover pot and let stand.
- Add basil and the lime juice to the pot and fluff with a fork.
- Serve couscous topped with a layer of chopped lettuce then a few ladles of red curry tofu.
- Garnish with chopped peanuts.
ดีมาก
tính tù'
very good
