THAI RED CURRY with Tofu and Green Beans
- 8 oz [230 g] green beans, trimmed and cut into 1-in [2.5-cm] pieces
- 1 Tbsp organic canola oil
- 1 large red onion, sliced
- Kosher salt
- 1 1⁄2 tsp minced garlic
- 1 tsp minced fresh ginger
- 1 Thai bird chile or small serrano chile, very thinly sliced (optional if nightshade-sensitive)
- 4 Tbsp [60 g] Thai red curry paste (2 Tbsp if nightshade-sensitive)
- 2 14-oz [400-ml] cans unsweetened coconut milk
- 1 cup [240 ml] chicken or vegetable stock
- 1/3 cup [80 ml] lime juice
- 1⁄4 cup [60 ml] fish sauce, plus more as needed
- 3 Tbsp honey
- 2 lb 910 g] extra-firm tofu, cut into 1-in [2.5-cm] cubes
- 1 1⁄2 cup [230 g] cherry tomatoes, halved (optional if nightshade-sensitive)
- 1⁄4 cup [10 g] chopped basil
- 1 lb [455 g] dried brown rice noodles, such as Annie Chun’s Pad Thai Brown Rice Noodles
Bring a pot of salted water to a boil and fill a medium bowl with ice water. Add the green beans to the boiling water and cook for 2 minutes. With a slotted spoon, transfer the beans to the ice-water bath to stop the cooking. Be careful not to overcook the beans, they should still have some bite. Dry the beans. In a large stockpot or Dutch oven over medium heat, warm the canola oil. Add the onion and a pinch of salt and cook, stirring occasionally, until softened, 6 to 8 minutes. Add the garlic, ginger, chile (if using), and curry paste and cook, stirring, until fragrant, about 1 minute. Add the coconut milk, chicken stock, lime juice, fish sauce, and honey and bring to a boil. Turn the heat to medium-low and simmer, uncovered, to combine the flavors, about 10 minutes. Turn the heat to medium-high, add the tofu, and simmer, stirring occasionally, for 3 minutes. Add the tomatoes (if using) and blanched green beans. Continue to simmer until the tofu is warmed through, the green beans are crisp-tender, and the sauce has thickened slightly, about 2 minutes. Stir in the basil. Taste and add more fish sauce or salt as desired. Prepare the rice noodles according to the package instructions. Place a serving of noodles in the bottom of each bowl and top with a few ladlesful of the curry. Serve immediately.
About curry paste Curry paste and fish sauce can vary drastically in quality. If you are fortunate enough to have an Asian market nearby, ask for recommendations, and if you are using an unfamiliar brand, always taste the product on its own before adding to your dish. When shopping at a typical grocery store, I look for the Thai Kitchen brand of fish sauce and red curry paste. Reprinted from The Anti-Inflammation Cookbook: The Delicious Way to Reduce Inflammation and Stay Healthy by Amanda Haas with permission from Chronicle Books, 2016. Photographs © Erin Kunkel.
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