Tuesday, October 7, 2008

Peter Piper didn't pickle these peppers

And here my friends are the fruits of my labor. Ok, there wasn't much labor. These peppers practically grew themselves. I watered them a bit sure. Oh, and put them in the ground in the first place. Ok, yeah, the fruits of my labor. Some thai chilies, jalapeno, and I forget the big bell peppers (I'll fix this when I remember, tee hee).

When the pepper harvest came around I knew I needed to resurrect the Thai curry but then I'm usually not home until 7 or 8 so I want to make something quick. Enter ready to go red curry paste. You can make your own and store it in the fridge and I will because I need to do something with all these thai chilies. I just didn't this time.
Thai Red Tofu Curry

2 Tb peanut oil
1lb extra firm tofu, drained and gently pressed
2-4 Tb thai red curry paste
1 red bell pepper, sliced
1 14oz can coconut milk
4 kaffir lime leaves
Juice of 1 lime (optional)
Handful of thai basil (optional)

Cut tofu into 1/2" pieces, you pick the shape (triangle, cube, rectangle, whatever). Heat the oil in wok or lg heavy bottom pan over medium heat, add tofu and cook 3-5 minutes per side. You want to lightly brown the pieces. Do this in batches if this makes it easier, I think I did two batches in a wok. Set the tofu aside and set your wok back over the heat.
Add the curry paste to the pan and heat for 1 minute stirring a couple times. Add the red pepper and cook until slightly tender, 5 minutes or so. Add the coconut milk and stir to incorporate the curry paste and coconut milk. Add lime leaves and tofu and let the mixture simmer for 20 mins.
Serve your curry over the rice of your choice (we had brown basmati rice). Sprinkle serving with thai basil leaves and with a squeeze of lime juice (or serve with lime wedge) if desired.


12 comments:

Ricki said...

I'm thrilled to read this post, not only because it features Thai curry, which I love (and this one looks great), but also because you've identified the mystery peppers that grew in my garden this summer! Now, I must go out and make red curry paste, as well :)

seitanismymotor said...

Next year I have to try out if it is possible to grow peppers where I live. I am a little bit jealous...Your Thai curry looks very delicious.

shellyfish said...

I'm having pepper-envy! Thai curries are like my favorite thing ever!

Celine said...

ha! the title. :)

...barbara... said...

I want this now.....
mmmm thai curry....
i am hungry....
i now know what i will do the next time i have an abundance of peppers...

Carrie said...

Wow, what an awesome pepper harvest! That curry must've been great with all of those nice fresh peppers...

vegannifer said...

Are kaffir lime leaves readily available? I see so many people post recipes that include them, but I've never seen them anywhere.

Great looking curry and beautiful peppers!

Happy Herbivore! said...

I love Thai Curry and have never thought to make my own but you make it seem so easy!

Bex said...

definitely go out and grab a jar or tin of thai curry paste, you can get in in a few varieties and they are usually vegan it makes this a quick weeknight meal.

If you can't get lime leaves just add a splash of lime juice, you don't want tons of citrus just a little pop.

Sanja said...

I'm a little bit jealous - I want homegrown peppers too!

Vegan_Noodle said...

Curries are one of my favorite meals... and how cool to grow your own chili peppers!!

aTxVegn said...

I'm always griping about how hot and dry it is where I live and that I've never been able to grow anything. I should try peppers! Your curry looks so spicy good.