Curry for dinner

So tonight I am going to try this recipe for Panang Tofu Curry. We really like the curry flavor and the richness of the coconut milk. I, if I do say so myself, am a great cook. However, rice is my downfall. I think it’s because I am impatient and try to rush it ( I know, if you know me you find this hard to believe right? ). There are very few times it comes out perfect. Jerad on the other hand makes perfect rice every time – he is much more patient then me. I typically end up with it chewy or mushy. A couple of chefs that we love to watch on PBS, Daisy Cooks and Simply Ming, make it look so easy but it is truly an art that I haven’t mastered.

I will let you know how it goes…

A-

Panang Tofu Curry
Bon Appétit | February 2009

by Jeanne Thiel Kelley

(photo by: Kana Okada and Craig Cutler)
Yield: Makes 4 to 6 servings

1 1/2 tablespoons olive oil
1/2 cup finely chopped shallots
2 tablespoons finely grated peeled ginger
4 garlic cloves, finely chopped
1/4 cup organic peanut butter
2 teaspoons turmeric
1 teaspoon ground cumin
1 teaspoon hot chili paste (such as sambal oelek)*
1 cup water
1 13 1/2-to 14-ounce can organic light coconut milk
3 kaffir lime leaves or 3 tablespoons fresh lime juice and 1 1/2 teaspoons finely grated lime peel
1 tablespoon (firmly packed) golden brown sugar
2 14-ounce packages organic firm tofu, drained, cut into 1-inch cubes 1 1/2 cups 1/4- to 1/3-inch-thick slices peeled carrots (about 3 medium)
1 1/2 cups 1/4- to 1/3-inch-thick slices peeled carrots (about 3 medium)
1 large red bell pepper, cut into 3/4-inch pieces

Read More http://www.epicurious.com:80/recipes/food/printerfriendly/Panang-Tofu-Curry-351275#ixzz1paSDuzCO

One thought on “Curry for dinner

  1. This recipe is really good. I omitted a couple of items that I didn’t have on hand – chili sauce and lime leaves. I am sure the added flavors would have been amazing as it seemed to be missing that added spice. Dinner was good and my rice was…ok, not amazing.

    Went back after dinner to put it away and as it cooled and sat the sauce thickens and the flavors came together – wow, next time I will let it sit for a while, makes a big difference and it is REALLY good.

    A-

    Like

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