Tofu Thai Curry

2.00 / 52.00 / 52.00 / 52.00 / 52.00 / 5 

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Added Feb 1st, 08 by Robyn Church


  • Categories: Soups & Stews, Vegetarian
  • Servings: 4 change
  • Calories per serving: 719
  • Prep Time: 15 mins
  • Cook Time: 25 mins


Nutritional Facts

Brought to you by
Per serving% Daily Value*
Calories 71936%
Fat 30g46%
Cholesterol 3mg1%
Sodium 159mg 7%
Carbohydrates 97g36%

More facts>>

FoodConnect Nutritionals

Yummy vegetarian dish.

Ingredients

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                    [title] => garlic, cloves, fresh
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                    [title] => tofu, firm
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                    [ingredientid] => 9056
                    [ingredientuuid] => eedacc92-ea1b-1434-3dad-1e54506383dd
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                    [title_custom] => canned coconut milk
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            [514f0103-d609-43e4-a5cd-1c2aadca5d35] => Array
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                    [title] => stock, chicken, prep f/recipe
                    [ingredientid] => 32080
                    [ingredientuuid] => 514f0103-d609-43e4-a5cd-1c2aadca5d35
                    [quantity] => 14.00
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                    [title_custom] => chicken stock
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            [6b1bb28d-c6f7-32d4-f987-cac5ce1b78a9] => Array
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                    [title] => spice blend, curry, pwd
                    [ingredientid] => 31300
                    [ingredientuuid] => 6b1bb28d-c6f7-32d4-f987-cac5ce1b78a9
                    [quantity] => 2.00
                    [measure] => tablespoon
                    [title_custom] => red curry paste
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                    [method] => 
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                    [ingredientuuid] => 3681eedc-de24-d734-ed8c-29014a455003
                    [quantity] => 1.00
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                    [title_custom] => limes
                    [componentid] => 0
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                    [title] => sugar, brown
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                    [ingredientuuid] => 552991b8-df4a-2044-3d41-4d50c820f953
                    [quantity] => 1.00
                    [measure] => tablespoon
                    [title_custom] => sugar
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            [814c155a-a013-6544-c971-432c87ccbd9f] => Array
                (
                    [title] => basil, fresh
                    [ingredientid] => 1410
                    [ingredientuuid] => 814c155a-a013-6544-c971-432c87ccbd9f
                    [quantity] => 2.00
                    [measure] => cup
                    [title_custom] => fresh basil
                    [componentid] => 0
                    [method] => chopped
                )

            [69d4ac03-5d00-0ad4-9d62-a3499a5b8610] => Array
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                    [title] => cornstarch
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            [293c7d38-ac53-7214-09b0-0b592cd0af6f] => Array
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                    [title] => rice, basmati, dry
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                    [quantity] => 14.00
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  • 1 large onion chopped
  • 2 garlic clove minced
  • 16 ounce-weight tofu, firm
  • 14 ounce-weight canned coconut milk
  • 14 ounce-weight chicken stock
  • 2 tbsp red curry paste
  • 1 limes
  • 1 tbsp sugar
  • 2 cup fresh basil chopped
  • 1 tsp cornstarch
  • 14 ounces rice, basmati, dry

Recipe Method

1- Heat oil in a frying pan and caramelize the onions. Heat chicken stock in a separate pot.

2- After onions are caramelized add garlic. Add coconut milk and hot chicken stock to onion and garlic.

3- Add red curry paste to taste, cubed tofu, lime juice and brown sugar to taste. Allow to heat throughout.

4- Thicken with corn starch paste if necessary.

Stir in fresh basil immediately before serving over Basmati rice.

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0 members found this review helpful
Andrea Gignac
December 17, 2009

just to clarify... vegetarians don't eat meat.... that would include a stock that is made from boiling carcasses in water.

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