The amount of heat in this classic Thai dish can be adjusted to taste by increasing or decreasing the amount of chili peppers and curry paste.
20 min
PREP TIME
10 min
COOK TIME
390
CALORIES
10
INGREDIENTS
Ingredients
Preparation
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INGREDIENTS 4 SERVINGS
- 2 tablespoons (30 milliliter) vegetable oil
- 1/2 (250 gram) firm tofu, 1-in (2.5 cm) dice
- 1 cup (250 milliliter) each sliced onions, quartered shiitake mushrooms
- 1 teaspoon (5 milliliter) Garlic, Prepared Minced
- 3 tablespoons (45 milliliter) Massaman Curry Paste (thai kitch)
- 1 cup (250 milliliter) each coconut water and julienne daikon
- 1 cup (250 milliliter) diced red and yellow pepper
- 2 teaspoon (10 milliliter) minced Thai red chili pepper, optional
- 1/2 cup (125 milliliter) unsalted roasted crushed peanuts, optional
- 2 tablespoons (30 milliliter) chopped cilantro
Preparation
- 1 Heat oil in a large skillet on medium-high heat, add tofu and cook on all sides until golden in colour; reserve. Add onions, mushrooms and garlic to pan. Sauté for 2 minutes.
- 2 Add curry paste and coconut water; simmer for 5 minutes. Add remaining vegetables and chili pepper, if desired. Simmer for 5 minutes more.
- 3 Garnish with crushed peanuts and chopped cilantro and serve over rice.
NUTRITION INFORMATION
(per Serving)
