Yield: 6 servings
Measure | Ingredient |
---|---|
2 tablespoons | Vegetable oil |
2 eaches | Garlic cloves, crushed |
2 teaspoons | Red curry paste, see recipe |
½ pounds | Tofu, diced |
10 eaches | Green onions |
4 cups | Cooked long grain rice |
3 tablespoons | Soy sauce |
1 each | Green onion, chopped |
1 tablespoon | Cilantro leaves, chopped |
\N \N | Thin cucumber slices |
GARNISH
Heat the oil in a wok over medium-high heat. Add the garlic & stir-fry for 1 minute. Add the curry paste & stir-fry until it releases its aroma. Add the tofu & cook another 3 minutes. Add the rice, mix & fry for 2 minutes.
Add the soy sauce, green onion & cilantro & transfer to a serving dish & garnish.
Serve with a clear soup & a salad & this makes a good meal in itself.
Serve with chilies in vinegar on the side: Chop ½ c fresh green & red chilies & chop them into small pieces. Add to 1½ c rice vinegar mixed with 1 tb soy sauce. Serve immediately. Refrigerated it will keep a couple of weeks. Puangkram C. Schmitz & Michael J. Worman, "Practical Thai Cooking" Submitted By MARK SATTERLY On 09-30-94