Tuesday, April 19, 2011

Curry in a Hurry

Any idiot can face a crisis - it's day to day living that wears you out.

                                                                                                  --Anton Chekhov

What is it about life that it never does put the gauntlet down...throwing new challenges just when you think you are done with the last one and ready for some quiet time. K2 has been sick since last Wednesday - a low grade fever, a cough and cold - the doctor pronounced it a bronchial infection today and put him on antibiotics and a nebulizer. So mostly trying to keep the hyper-active kid rested and hydrated (sounds easy, lets swap places? )
Our weekend was quiet - we took K2 to a show in our public library this weekend of the Happy Birds and we also went down to the Farmer's market. This weekend saw us bringing back fresh organic strawberries, Broccolli, Cabbage, Spring Onions and Tangerines. I also picked up Orange Almond Cookies, Shortbread Cakes and Foccacia Bread from Beckman's and Babaganoush from Sinbad.
Today evening, my brother (mostly him) and I made a Thai Red Curry. I say mostly him because, though this dish is pretty quick to come together, there is an hour's worth of prep. work that A did (mostly cutting vegetables artistically)...the actual cooking was lesser than 10 minutes.

What you need:
Vegetables you love - we used asparagus, baby corn, bamboo shoots, broccolli, carrots and spring onions; Thai Bird's Eye Chilli (12), Garlic (half a head), Fresh Basil (the Asian Market kind)
Sprouted Organic Extra-Firm Tofu (Trader Joe's)
Mae Ploy Thai Red Curry Paste (Asian Grocery Store) -- 2-4 teaspoons (Depending on your spice tolerance)
Chakoah Coconut Milk (8 oz)
Tiparos Fish Sauce (Asian Grocery Store) - OPTIONAL
1.5 Spoons Brown Sugar
Saffola Oil ( you can use Soyabean, but I didn't have that)

How to make:

Cut the tofu into small cubes, spray Olive Oil or PAM and sprinkle sea salt and Broil till it has a light brown exterior.Keep Aside
Heat the Oil, when it starts shimmering - Add the Spring Onions, Chillies and Garlic, as it is half cooked (slightly browning) add the brown sugar. When the mixture smells fragrant, add the red curry paste and let it fry for a while. Add 2 tablespoons of the Fish Sauce, When the Spice mixture has cooked through (About 2 minutes) add the vegetables (not the Basil) and cook for about 3 minutes.Add the Broiled Tofu Now add the 8 Oz of Coconut milk and another 8 Oz of Water and let the mixture cook for 2 minutes. Add the finely chopped Basil leaves and let it rest for a while. Soul Satisfying Curry is ready to be enjoyed with Hot Rice (preferably Jasmine). And surely not a "Curry in a Hurry" but with A around for the prep. work - it was a 10 minute curry ;-)

This curry goes to Charitha's Blog for her event - C for Colorful Curry's

How has your week been so far?

No comments:

Post a Comment