FALL VEGETABLES WITH RED CURRY PASTE ENJOY DAN:

     RED CURRY OF ROASTED FALL VEGETABLES by CHEF DAN:

Serves 4

 

INGREDIENTS:

1 package (14 Oz) firm tofu, drained

4 new potatoes, halved

1 carrot, peeled and cut into bite-size pieces

3 tablespoons olive oil, divided

1 butternut squash, peeled and cut into 1-inch pieces

1 parsnip, peeled and cut into rounds

1 onion, peeled and cut into 6 wedges

1 (19 Oz) can MAE PLOY coconut milk

2 tablespoon red curry paste

2 tablespoons fish sauce

2 tablespoons tamarind concentrate

2 tablespoon brown sugar

2 tablespoon lime juice

1 cup vegetarian stock

1 handful fresh Thai basil

 

DIRECTIONS:     (PRE-HEAT OVEN TO 425 DEGREES)

1.   Wrap tofu in a towel, place on cutting board and a few cans of weight on top, let sit for 15 minutes to squeeze out excess water.

2.   Cut into thick strips.

3.   In a fry-pan add 1 tablespoon oil over medium-high heat and fry tofu for 3 minutes, set aside

4.   In a pre-heated oven place a baking sheet for 10 minutes.

5.   Put a single layer of potatoes, carrots on hot sheet, drizzle with oil, and roast 10 minutes.

6.   Add the squash, parsnips and onion and roast 20 more minutes.

7.   Put 1 tablespoons olive oil in a sauce-pan and when sizzling.

8.   Add red curry paste and cook for 40 seconds.

9.   Add 1 cup coconut milks and bring to a boil and cook 4-5 minutes.

10.                Add fish sauce tamarind, sugar, and cook for 2 minutes.

11.                Add the remaining coconut milk and stock, return to a boil.

12.                Add tofu, roasted vegetables, lime juice and basil.

13.                Reduce heat and simmer to heat through, about 5 minutes.

14.                Serve with heated jasmine rice.

 

ENJOY DAN:                         BON-APPETITE!!