Tag Archives: thai

Entree: Red Mango Curry Stir Fry with Tofu

22 Apr

This recipe was inspired by my boyfriend’s wonderful grandparents who have mastered the art of Thai cooking. Feel free to adjust spices, types of vegetables, or anything else and enjoy!!

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Ingredients:

~2 TB coconut oil
2 cloves garlic (or 2 frozen garlic “cubes” from Trader Joe’s :))
~2 TB fresh grated ginger
1 package firm tofu, cubed
1/2 bell pepper, sliced
2 carrots, peeled and cut into strips
~1 handful green beans (I used frozen beans)
2 mangos, diced (thinly cut off the peel, cut large pieces avoiding the pit, then cube the large pieces)
1/2 small yellow onion, sliced
1 – 2 TB fish sauce
1 – 2 TB red curry paste
coconut milk (less = stir fry, more = soupy curry, whichever you prefer except with more coconut milk you will need more spices)
A few sprigs of fresh Thai Basil

Recipe:
1. Bring coconut oil, garlic, and ginger to high heat in a large fry pan.
2. Once mixture is incorporated, add tofu and cook for a few minutes.
3. Next, add green beans, bell pepper, and carrots and stir for a few minutes.
4. Add mangoes and stir.
5. Add onions and stir.
6. Mix coconut milk and curry paste together in a bowl and then add to the pan.
7. Stir in some thai basil.
8. Serve with jasmine rice or rice noodles!

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Entree: Simple Thai Stir Fry

27 Dec

The holidays are coming to a close, which means my g&d free diet is in full effect once again. Bittersweet, but I am excited to try new recipes! I bought thai chili sauce from Costco recently and made up this pretty tasty stir fry tonight!

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I didn’t use broccoli, yellow onion, or baby carrots as I originally planned.

The Mix:

1 TB coconut oil

~6 oz. extra firm tofu

1 yam, diced

1 zucchini, diced

1 granny smith apple, thinly sliced

1 handful of mushrooms

1 green bell pepper, diced

1 stalk of green onion, sliced

Spices: salt, pepper, cumin, ginger, cayenne pepper, ground coriander, and curry powder.

Recipe:

  1. Add coconut oil to pan on medium heat and cook the diced yam for about 10 minutes, stirring occasionally.
  2. prepare tofu by dicing and then patting down on a paper towel until dry. This will take a few minutes and a few paper towels. This will make the tofu cook nicely and not fall apart in the stir fry. [Thanks Jenny!]
  3. Add all the other vegetables and the sliced apple to the yam and keep stirring occasionally. Add salt and pepper to the mixture.
  4. Heat a different saucepan to medium and add coconut oil. Stir in the tofu and season with the spices generously [to your own discretion :)]. The tofu will take awhile to cook. It is cooked enough when it develops a nice “crust” to your own liking. Less time will be needed if it is patted very dry.
  5. Stir the tofu into the vegetable pan.
  6. When the vegetables are cooked the way you like, add a fair amount of the thai chili sauce (or whatever sauce you would like). Keep in mind that it is best to add a little at first because too much sauce can ruin the dish.
  7. Once mixed well, it is ready to serve with rice/quinoa/whatever you’d like!
  8. Yum 🙂