Monday, October 17, 2005

Tofu Sausage and Vegetables in Coconut Gravy

I had half a block of tofu, a nearly empty jar of Thai red curry paste and half a can of coconut milk in the refrigerator - crying out to be used. Since I had some of these in the freezer I decided to throw them in as well and overdo the basil and rustle up a very basil-y tofu and sausage curry in a creamy coconut gravy. In retrospect I should have added some ginger and garlic paste for some additional zing, but I shall leave it for another day. And on that other day, when I do get around to making this again, I might add some curry powder too.

Tofu – 1 cup
Chicken sausage -1
Frozen vegetables – 2 cups
Onion -1 small
Plum Tomato – 1 medium
Thai Red curry Paste – 3 tbsps
Coconut Milk – 1 cup
Dry Basil – 2 tsps
Olive Oil – 1 tbsp
Salt - To Taste
Cilantro and Jalapeno Peppers– for garnish

1. Quarter the onion and separate the layers. Cut the tofu and tomatoes into largish chunks.
2. Defrost the frozen vegetables. I used a mix of broccoli, mushrooms, red peppers and green beans.
3. Microwave the sausage for 30 seconds and remove the casing. Chop the sausage into think roundels.

4. In a wok heat olive oil and add onions. Once they are slightly cooked add the tofu cubes and brown them. Then add the sausage and sautee some more.
5. Mix in the Thai Red Curry Paste and the dry basil.
6. Sautee for 5 more minutes and add the coconut milk and 1 cup water. Season according to taste and let it simmer for about 10 minutes.
7. Finally add tomatoes and sliced jalapeno peppers and cook for a further 5 minutes on low heat.
8. Remove from heat and garnish with cilantro. Serve over rice noodles or plain white rice.

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