ROUSES_JulyAug2019_Magazine

Green Curry with Tofu (Makes 4 servings) WHAT YOU WILL NEED: 1 (14-ounce) package extra-firm tofu 2 tablespoons corn starch 6 tablespoons canola oil Salt and pepper to taste ¼ pound green beans, trimmed cup snap peas 1 small head broccoli, cut into florets bunch basil, stems removed 1 (14-ounce) can light coconut milk 2 serrano chiles, seeded and roughly chopped 4 cloves garlic, peeled 1 (1-inch) piece ginger, peeled 1 (1-inch) piece lemongrass, peeled 1 tablespoon brown sugar 1 teaspoon nam pla (fish sauce) 1 teaspoon ground cumin 1 teaspoon ground coriander 1 teaspoon kosher salt Warm jasmine rice, for serving HOW TO PREP: Cut tofu into 1-inch slices and place on paper-towel-lined baking sheet. Cover with another layer of paper towels and place another baking sheet on top. Let sit for 20 minutes. Cut tofu into 1-inch cubes and toss gently in a bowl with corn starch. Heat oil in a large skillet over medium heat. Shake excess corn starch off of tofu, then carefully transfer tofu to skillet. Fry tofu, turning occasionally, until golden brown all over, 5 to 6 minutes total. Transfer to a paper-towel-lined plate and set aside. Bring a large pot of salted water to a bowl. Add broccoli and cook until just tender, 2 to 3 minutes. Using a slotted spoon, transfer broccoli to a bowl of ice water. Chill, then drain well and set aside. Repeat same steaming and chilling process with green beans and with snap peas and set them aside. Put basil, coconut milk, garlic, chiles, ginger, lemongrass, brown sugar, fish sauce, coriander, cumin, salt and cup water into a blender, and puree until smooth. Transfer to a large skillet and bring to a simmer over medium heat; season with salt and pepper. Add broccoli, green beans, snap peas and tofu to the skillet, and cook until just warmed through, around 2 minutes. Serve with jasmine rice.

Spice Market in India

Thai Coconut Curry with Shrimp (Makes 4 servings) WHAT YOU WILL NEED: 2 tablespoons peanut or vegetable oil 1 cup minced onion count shrimp, peeled 1 teaspoon (or to taste) minced hot chili, or crushed red pepper flakes 1 tablespoon (or to taste) curry powder 1 cup fresh or canned coconut milk cup diced tomatoes Salt and freshly ground black pepper 2 tablespoons nam pla (fish sauce) ¼ cup minced mint leaves or cilantro leaves Warm jasmine rice, for serving HOW TO PREP: Heat the oil in a large skillet over medium heat. Add the onion, garlic, ginger and chilies, and cook, stirring frequently, until the vegetables are tender and the mixture thickens. Add the curry powder and cook, stirring, for 1 minute. Add the coconut milk and raise the temperature to medium-high. Cook, stirring occasionally, until most of the liquid is reduced and the mixture appears “dry.” Add the shrimp and tomatoes, and season with salt and black pepper. Cook, stirring frequently, until the shrimp release their liquid and turn pink. Stir in the fish sauce. Garnish with mint leaves or cilantro and serve with jasmine rice. 1 tablespoon minced garlic 1 tablespoon minced ginger 1 to 2 pounds 25 ⁄ 30

Coconut Red Curry (Makes 4 servings) WHAT YOU WILL NEED:

1 tablespoon peanut oil 1 small onion, minced 2 garlic cloves, minced 2 serrano peppers, seeded and thinly sliced 2 tablespoons chopped cilantro 1-inch ginger root, peeled and minced cup cubed potatoes cup raw cashews cup cauliflower florets cup cut green beans teaspoon sea salt 3 tablespoons prepared red curry paste 1 cup unsweetened coconut milk Heat oil in a large skillet over medium-high heat. Add ginger, onions, garlic, peppers and cilantro, and sauté until tender, around 5 minutes. Add green beans, potatoes, cashews and cauliflower, and sauté until tender, around 5 minutes. Stir in salt and curry paste, and cook 2 minutes. Pour in coconut milk. Add fish sauce, lime zest and juice. Simmer until the sauce thickens slightly, around 7 to 10 minutes, stirring frequently. 2 teaspoons fish sauce Zest and juice of 1 lime Jasmine rice, for serving HOW TO PREP:

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