Ingredients with Measurements:
- 1 cup dried shrimp
- 1 block of firm tofu, cut into cubes
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon ginger, grated
- 2 tablespoons red curry paste
- 1 can coconut milk
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 cup green beans, trimmed
- Salt and pepper to taste
- Fresh cilantro leaves for garnish
Special equipment needed:
- Large skillet or wok
- Wooden spoon or spatula
Step-by-step instructions:
1. Soak the dried shrimp in warm water for 10 minutes, then drain and set aside.
2. Heat the vegetable oil in a large skillet or wok over medium-high heat.
3. Add the onion, garlic, and ginger and sauté for 2-3 minutes until fragrant.
4. Add the red curry paste and stir for 1 minute.
5. Pour in the coconut milk, fish sauce, and brown sugar. Stir until combined.
6. Add the dried shrimp, tofu, red and green bell peppers, and green beans. Stir to combine.
7. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 10-15 minutes until the vegetables are tender.
8. Season with salt and pepper to taste.
9. Serve hot, garnished with fresh cilantro leaves.
Time:
Preparation time: 20 minutes
Cooking time: 20-25 minutes
Temperature:
Medium-high heat for sautéing and boiling, low heat for simmering.
Serving size:
4-6 servings
Nutritional information:
Calories: 280
Fat: 18g
Carbohydrates: 17g
Protein: 15g
Sodium: 760mg
Sugar: 7g
Fiber: 4g
Substitutions for ingredients:
- Dried shrimp can be substituted with fresh shrimp or other seafood such as scallops or mussels.
- Firm tofu can be substituted with chicken or beef.
- Red curry paste can be substituted with green curry paste or yellow curry paste.
- Fish sauce can be substituted with soy sauce or oyster sauce.
- Brown sugar can be substituted with honey or maple syrup.
Variations:
- Add sliced carrots or sweet potatoes for extra sweetness and texture.
- Use different types of bell peppers such as yellow or orange for a colorful dish.
- Add sliced mushrooms for an earthy flavor.
- Use different types of seafood such as crab or lobster for a luxurious version.
Tips and tricks:
- Soaking the dried shrimp in warm water helps to soften them and remove any excess saltiness.
- Use a non-stick skillet or wok to prevent the tofu from sticking to the bottom.
- Adjust the amount of curry paste according to your preference for spiciness.
- Serve with steamed rice or naan bread for a complete meal.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stove over low heat until heated through.
Presentation ideas:
Serve the curry in a large bowl or platter, garnished with fresh cilantro leaves.
Garnishes:
Fresh cilantro leaves, sliced red chili peppers, or lime wedges.
Pairings:
Steamed rice, naan bread, or quinoa.
Suggested side dishes:
Cucumber salad, roasted vegetables, or stir-fried noodles.
Troubleshooting advice:
- If the curry is too thick, add a splash of water or chicken broth to thin it out.
- If the curry is too thin, let it simmer for a few more minutes to reduce the liquid.
- If the tofu is too soft, pan-fry it in a separate skillet until crispy before adding it to the curry.
Food safety advice:
Make sure to cook the seafood and vegetables thoroughly to prevent any foodborne illnesses.
Food history:
Curry is a popular dish in many Southeast Asian countries such as Thailand, Indonesia, and Malaysia. It is believed to have originated in India and was brought to Southeast Asia by Indian traders.
Flavor profiles:
This curry has a rich and creamy coconut milk base with a spicy kick from the red curry paste. The dried shrimp adds a salty and umami flavor, while the tofu provides a neutral and soft texture.
Serving suggestions:
Serve the curry hot with steamed rice or naan bread for a satisfying and flavorful meal.
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Region: Thai