MILD COCONUT TOFU CURRY

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Mild Coconut Tofu Curry image

This mild Malaysian green curry is delicious served over Thai rice! If a blender is not used, chop ingredients finely and simmer for longer.

Provided by LN Lee

Categories     World Cuisine Recipes     Asian     Malaysian

Time 45m

Yield 4

Number Of Ingredients 14

4 slices fresh ginger root
4 cloves garlic, minced
¼ cup cashews
2 stalks lemon grass, chopped
2 onions, sliced
3 tablespoons olive oil
1 dash crushed red pepper flakes
2 tablespoons curry powder
2 ½ cups cubed firm tofu
1 (14 ounce) can coconut milk
14 fluid ounces water
2 medium potatoes, peeled and cubed
2 teaspoons salt
1 tablespoon white sugar

Steps:

  • In a blender or food processor, grind the ginger root, garlic, cashews, lemon grass, and onions into a paste.
  • Heat olive oil in a medium wok over low heat. Stir in the blended mixture and red pepper flakes. Gradually mix in the curry powder.
  • Place tofu in the wok, and cook until heated through. Mix in the coconut milk, water, and potatoes. Bring to a boil, reduce heat, and simmer 20 minutes, stirring occasionally, until potatoes are tender. Season with salt and sugar.

Nutrition Facts : Calories 699.6 calories, Carbohydrate 44.9 g, Fat 49.2 g, Fiber 9.4 g, Protein 31.3 g, SaturatedFat 22.8 g, Sodium 1263.9 mg, Sugar 6.9 g

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