CHRS: CP437 2
MSGID: 1:18/200@fidonet 6689eb22
PID: MBSE-BBS 1.1.0 (Linux-x86_64)
TZUTC: -0400
TID: MBSE-FIDO 1.1.0 (Linux-x86_64)
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Coconut Red Curry w/Tofu
 Categories: Vegetables, Mushrooms, Chilies, Herbs, Citrus
      Yield: 4 servings
 
     14 oz Extra-firm tofu
      1 tb Peanut or safflower oil
      1    (1") ginger root; peeled,
           - minced
      2    Shallots: minced
           +=OR=+
      1 sm Onion: minced
      2 cl Garlic: minced
      1    Thai chile; seeded, thin
           - sliced
           +=OR=+
      2    Serrano peppers; seeded,
           - thin sliced
      2 tb Chopped cilantro stems
      8 oz Cremini mushrooms;
           - quartered
    1/2 ts Sea salt; more to taste
      3 tb Prepared red curry paste
      1 c  Unsweetened coconut milk
      2 ts Asian fish sauce
           Zest and juice of 1 lime
      1 c  Snow peas
           Basil and/or cilantro
           - leaves; garnish
           Brown or white rice; to
           - serve
 
  Cut tofu into 1" slabs 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 into 1" cubes.
  
  Heat oil in a large skillet over medium high heat. Add
  ginger, shallots, garlic, chile and cilantro stems, and
  sauté until tender, about 5 minutes. Add mushrooms and
  sauté until golden brown and tender, about 5 minutes.
  Season with salt. Stir in curry paste and cook 2
  minutes. Pour in coconut milk, scraping up any curry
  paste with a wooden spoon. Add fish sauce, lime zest and
  juice. Add tofu cubes and snow peas. Simmer until the
  sauce thickens slightly and the snow peas are tender, 7
  to 10 minutes, stirring frequently. Taste and add more
  salt and/or fish sauce if needed.
  
  Serve warm with brown rice and a scattering of torn
  basil and/or cilantro leaves on top.
  
  By: Melissa Clark
  
  Yield: Serves 4
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Jalapenos are only small pickles. Go ahead. Take a bite.
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