Ingredients with Measurements:
- 1 block of firm tofu, drained and cut into cubes
- 2 tablespoons of vegetable oil
- 1 cup of sliced shallots
- 1/4 cup of sliced garlic
- 1/4 cup of sliced ginger
- 2 tablespoons of red curry paste
- 1 tablespoon of shrimp paste
- 1 tablespoon of palm sugar
- 1 tablespoon of tamarind paste
- 1 can of coconut milk
- 1 cup of water
- 1/2 cup of roasted peanuts
- 1/4 cup of chopped cilantro
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Cutting board and knife
Step-by-step instructions:
1. Heat the vegetable oil in a large pot or Dutch oven over medium heat.
2. Add the sliced shallots, garlic, and ginger to the pot and sauté until fragrant and golden brown.
3. Add the red curry paste and shrimp paste to the pot and stir well to combine with the aromatics.
4. Add the palm sugar and tamarind paste to the pot and stir well to dissolve.
5. Add the drained tofu cubes to the pot and stir gently to coat with the curry paste mixture.
6. Pour in the can of coconut milk and the cup of water to the pot and stir well to combine.
7. Bring the curry to a simmer and let cook for 15-20 minutes, stirring occasionally, until the tofu is cooked through and the flavors have melded together.
8. Add the roasted peanuts to the pot and stir well to incorporate.
9. Serve the curry hot, garnished with chopped cilantro.
- Time:
Preparation time: 20 minutes
- Cooking time: 20 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 380
- Total fat: 28g
- Total carbohydrates: 22g
- Protein: 12g
Substitutions for ingredients:
- If you don't have red curry paste, you can use green curry paste or yellow curry paste instead.
- If you don't have shrimp paste, you can omit it or use fish sauce instead.
- If you don't have palm sugar, you can use brown sugar or honey instead.
- If you don't have tamarind paste, you can use lime juice or rice vinegar instead.
- If you don't like peanuts, you can omit them or use cashews or almonds instead.
Variations:
- You can add other vegetables to the curry, such as sliced bell peppers, sliced carrots, or sliced mushrooms.
- You can use other proteins instead of tofu, such as chicken, pork, or shrimp.
- You can make the curry spicier by adding more red curry paste or chopped Thai chilies.
- You can make the curry sweeter by adding more palm sugar or honey.
Tips and tricks:
- Make sure to drain the tofu well before using it in the curry to prevent excess water from diluting the sauce.
- Use a wooden spoon or spatula to stir the curry gently to avoid breaking up the tofu cubes.
- Taste the curry as you go and adjust the seasoning as needed to your liking.
- Serve the curry with steamed rice or noodles to soak up the sauce.
Storage instructions:
- Store any leftover curry in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the curry in a pot over medium heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the curry in individual bowls or on a platter with steamed rice or noodles on the side.
- Garnish the curry with chopped cilantro, sliced Thai chilies, or lime wedges.
Garnishes:
- Chopped cilantro
- Sliced Thai chilies
- Lime wedges
Pairings:
- Steamed rice
- Noodles
- Stir-fried vegetables
Suggested side dishes:
- Thai cucumber salad
- Papaya salad
- Grilled eggplant
Troubleshooting advice:
- If the curry is too thick, add more water or coconut milk to thin it out.
- If the curry is too thin, let it simmer for a few more minutes to reduce and thicken the sauce.
Food safety advice:
- Make sure to cook the tofu and any other proteins thoroughly to prevent any foodborne illnesses.
- Store any leftover curry in the refrigerator promptly and discard any leftovers that have been sitting out at room temperature for more than 2 hours.
Food history:
- Kaeng Hang Le is a Northern Thai curry that originated from the Burmese Shan people who migrated to Thailand in the 19th century. It is known for its distinctive flavor profile of pork belly, ginger, garlic, and turmeric.
Flavor profiles:
- Spicy
- Savory
- Sweet
- Tangy
Serving suggestions:
- Serve the curry family-style in a large pot or on a platter for a casual meal with friends and family.
- Plate the curry individually with steamed rice or noodles for a more formal presentation.
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Region: Thai