Ingredients:
- 1 tablespoon canola oil
- 1 teaspoon minced garlic
- 2 tablespoons Thai red curry paste
- 1 teaspoon light brown sugar
- 1 cup medium thick coconut milk
- 1 tablespoon thinly sliced fresh ginger
- 1 1/2 cups water
- 1 tablespoon lemon juice
- 1 teaspoon soy sauce
- 1 cup thinly sliced carrots
- 3/4 cup string beans cut into one inch pieces
- 8 oz firm tofu cut into half-inch cubes
- salt to taste
Method:
- Heat oil in a large saucepan and garlic and saute for about 30 seconds or until lightly browned
- Add curry paste saute for one minute in a very low flame stirring constantly. If the paste mixture get dry, sprinkle 1 teaspoon water and continue to saute
- Add brown sugar and cook another 30 seconds
- Add coconut milk, water, salt, lemon juice, ginger, and soy sauce to the saucepan and cover and cook for 10 minutes
- Add carrots, string beans, and tofu and mix with the gravy and cover and cook for another 10-15 minutes. By this time the gravy should thicken and vegetables should be cooked but crisp
- Serve warm with Jasmine rice (or any other white rice. This curry does not go well with brown rice)
- Yields: 3 servings.
