Thai Tofu Curry With Potatoes And Pineapple Recipe

Name: Thai Tofu Curry With Potatoes And Pineapple
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 shallots; 1 garlic clove, minced; 1 serrano pepper, seeded and minced; 1 teaspoon peeled and minced fresh galangal or 1 teaspoon fresh ginger; 1 teaspoon trimmed and minced fresh lemongrass; 1 tablespoon soy sauce; 1 teaspoon light brown sugar; 1/2 teaspoon ground cardamom; 1/2 teaspoon ground coriander; 1/4 teaspoon turmeric; 1/8 teaspoon ground cumin; 1/8 teaspoon ground cinnamon; 2 tablespoons peanut oil; 1/2 cup water; 1 medium yellow onion, coarsely chopped; vegetable stock; 1 lb extra firm tofu, cut into 1-inch chunks; 1 cup pineapple chunk (fresh or canned); 1 cup sweet unsweetened coconut milk

Servings: persons

2 shallots
1 garlic clove, minced
1 serrano pepper, seeded and minced
1 teaspoon peeled and minced fresh galangal or 1 teaspoon fresh ginger
1 teaspoon trimmed and minced fresh lemongrass
1 tablespoon soy sauce
1 teaspoon light brown sugar
1/2 teaspoon ground cardamom
1/2 teaspoon ground coriander
1/4 teaspoon turmeric
1/8 teaspoon ground cumin
1/8 teaspoon ground cinnamon
2 tablespoons peanut oil
1/2 cup water
1 medium yellow onion, coarsely chopped
vegetable stock
1 lb extra firm tofu, cut into 1-inch chunks
1 cup pineapple chunk (fresh or canned)
1 cup sweet unsweetened coconut milk

1
In a food processor, combine the shallots, garlic, pepper, galangal, lemon grass, soy sauce and brown sugar and process until smooth. Add the cardamom, turmeric, cumin, cinnamon, and 1 T of the oil and process to form a paste. Blend in the water. Set aside.
2
Heat the remaining 1 T oil in a large pot over medium heat. Add the onion, cover, and cook, stirring a few times, until softened, about 5 minutes. Add the potatoes and spice paste and cook for 2-3 minutes longer. Stir Stir in the stock, cover, and simmer until the vegetables are soft, 20-30 minutes.
3
Stir in the tofu, pineapple, and coconut milk and simmer for 5 minutes longer to heat through.

173

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 2 shallots, 1 garlic clove, minced, 1 serrano pepper, seeded and minced, 1 teaspoon peeled and minced fresh galangal or 1 teaspoon fresh ginger, and more.

Yes, Thai Tofu Curry With Potatoes And Pineapple falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Thai Tofu Curry With Potatoes And Pineapple

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