MILD COCONUT TOFU CURRY
This mild Malaysian green curry is delicious served over Thai rice! If a blender is not used, chop ingredients finely and simmer for longer.
Provided by LN Lee
Categories World Cuisine Recipes Asian Malaysian
Time 45m
Yield 4
Number Of Ingredients 14
Steps:
- In a blender or food processor, grind the ginger root, garlic, cashews, lemon grass, and onions into a paste.
- Heat olive oil in a medium wok over low heat. Stir in the blended mixture and red pepper flakes. Gradually mix in the curry powder.
- Place tofu in the wok, and cook until heated through. Mix in the coconut milk, water, and potatoes. Bring to a boil, reduce heat, and simmer 20 minutes, stirring occasionally, until potatoes are tender. Season with salt and sugar.
Nutrition Facts : Calories 699.6 calories, Carbohydrate 44.9 g, Fat 49.2 g, Fiber 9.4 g, Protein 31.3 g, SaturatedFat 22.8 g, Sodium 1263.9 mg, Sugar 6.9 g
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Aja Evans
[email protected]This was a great recipe! Easy to follow and the curry turned out delicious. I will definitely be making this again.
Amran Hossain
[email protected]I tried this recipe last night and it was a success! The curry was flavorful and the tofu was cooked perfectly. I added a little extra spice to suit my taste. Overall, a great recipe that I will definitely make again.
GlaxyA20s A20s
[email protected]This curry was delicious! I used extra firm tofu and it held up well in the sauce. The flavors were well-balanced and the coconut milk gave it a creamy texture. I will definitely be making this again.
Muhammad Usman Tahir
[email protected]I've been making this mild coconut tofu curry for years and it's always a hit with my family and friends. The sauce is creamy and flavorful, and the tofu is cooked perfectly. I love that this dish is so easy to make, and it's also a great way to get