Yield: 6 servings
|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|
|Thin cucumber slices|
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