Sunday, February 18, 2007

Thai Yellow Curry with Tofu, Potatoes, and Carrots

Adapted from the Joy Of Cooking- the 1997 edition. I know it's not a favorite of most people, but as an engineer I loved its scientific, procedural tone and discussions on techniques. It also was one of the first *real* cookbooks I got after I graduated college, so it's certainly special to me. It's where I get a lot of basic recipes- cole slaw, cookies, banana bread, and such from.

This recipe is for, originally , a yellow curry with cauliflower, potatoes, peas, and chickpeas. The curry was great, but it needed a little more color. also, I love stewed carrots- they get all creamy when they've been simmering in coconut milk. I had a curry with tofu, potatoes and carrots at a local thai restaurant in mountain view, california and was hooked on the trio- it really works.

With no further ado; the recipe:

Thai Yellow Curry with Tofu, Potatoes, and Carrots

6 servings, 45 minutes to make


4 medium carrots, cut into large pieces (2" by 1/2")
2 medium boiling potatoes- (yukon golds); unpeeled, cut into 2" squares
24 oz firm silken tofu (2 12-oz packages)- cut into quarters

The curry:
1 large apple, peeled and cored
4 large cloves garlic; peeled
2" piece of ginger, peeled and sliced
1 small hot chili pepper- jalapeno or serrano (if heat is desired)
2 medium onions- ends cut off, peel removed, cut into quarters

2 Tb sweet curry powder
1 Tb whole wheat flour

1 can (14 oz) coconut milk
1 tsp salt
1/4 tsp ground black pepper

4 cups of water.
vegetable oil- olive or canola.

optional garnishes: cilantro, roasted cashews, green olives

serve over rice (recommended: short grain brown rice).


food processor with the chopping blade
2 quart pot
5 quart pot

  1. Bring the 4 cups of water to a boil in the smaller pot, and boil the carrots for 5 minutes. remove with a slotted spoon; then put in the potatoes. After 5 minutes, turn the water off; and leave the potatoes in the water.

    Note: if making fresh brown rice for this meal, start that now; as it will be done at the same time when the curry is ready to eat

  2. Prepare the hot pepper, if using. Most of the heat is contained in the ribs (the white part inside the pepper) and the seeds. For what I consider optimal heat, I use half of the flesh; plus 3 seeds and a small amount (the size of the letter A) of ribbing. This little bit goes a very long way.

  3. In the food processor with the chopping blade, cut very fine but do not puree: the apple, ginger, garlic, and prepared hot pepper.
    Remove to a medium bowl, then process the onion until it is finely diced; then mix the onion and apple mixture together.

  4. On medium heat, add 3 Tb of oil to the larger 5 quart pot and sautee the onion mix until it starts to turn translucent, about 8 minutes.
    Then, mix the curry powder with the flour; and add them to the mixture.

  5. After the curry powder is slightly toasted and becomes more aromatic (after about 2 minutes) add the coconut milk, the salt, and 1/2 cup of the water used to boil the potatoes and the carrots. Turn the heat to high, and bring to a boil.

  6. At this point, drain the potatoes and add them, along with the carrots and the tofu. Simmer at medium to low heat for at least 10 minutes. The tofu will break up into lots of pieces- don't worry about it.

  7. Keep simmering, until the potatoes and carrots are fork tender- a fork easily goes through them.

    Serve over brown rice and enjoy :)

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