Mild Coconut Tofu Curry
Very very easy to use.
Recipe Summary Mild Coconut Tofu Curry
This mild Malaysian green curry is delicious served over Thai rice! If a blender is not used, chop ingredients finely and simmer for longer.Ingredients | Malaysian Rendang Curry Recipe4 slices fresh ginger root4 cloves garlic, minced¼ cup cashews2 stalks lemon grass, chopped2 onions, sliced3 tablespoons olive oil1 dash crushed red pepper flakes2 tablespoons curry powder2 ½ cups cubed firm tofu1 (14 ounce) can coconut milk14 fluid ounces water2 medium potatoes, peeled and cubed2 teaspoons salt1 tablespoon white sugarDirectionsIn 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.Info | Malaysian Rendang Curry Recipeprep: 15 mins cook: 30 mins total: 45 mins Servings: 4 Yield: 4 servings
TAG : Mild Coconut Tofu CurryWorld Cuisine Recipes, Asian, Malaysian,
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