 |
| Tofu with Red Curry Paste, Peas, and Yellow Tomatoes |
I think I have declared my love for curry (of almost all kinds) on this blog before, so naturally I collect a disproportionately large number of recipes featuring this spice. They don't always end up making it to my honor roll of blog-worthy recipes, but here is one from Cooking Light that I'm glad I finally got to try last week (particularly because I also like tofu) and really enjoyed. The different ingredients balance each other out quite well, but the coconut milk really makes the sauce stand out. I had used two heaping tablespoons of red curry paste, and it does pack a lot of heat. This dish is also incredibly quick and easy to make, which always means bonus points in my book because I have so little time to cook sometimes. In fact, I actually had to rush out the door the day I decided to make this for dinner, and I was able to prepare the sauce, take several pictures, and eat it all in the span of 30 minutes. (The only exception was the rice which takes close to an hour in a rice cooker. Luckily, I had thought ahead and had started the rice cooker well before I started making the rest of the dish.)
I'm filing this one under "must make again." :)
Recipe courtesy of:
Cooking Light (get the recipe here)
