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Tuesday, August 24, 2010

Tofu and Tuna Coconut Milk Curry

I can't believe there hasn't been a coconut milk curry recipe on the blog yet. Though if you saw all the coconut milk in my mormon pantry you'd suspect that I haven't used it in a while... Let's see, 'twas the Bee and me, chard, tofu, some super HQ tuna from my brother's friend Brendan that was caught off of Newport, Or. We do a less fresh version in Baja, using regular canned tuna, the tetra-pack tofu, potatoes, stuff like that. It's good too, especially when you are camping.

Tofu and Tuna Coconut Milk Curry:
14 oz can coconut milk
2-3T or so green curry paste
couple of leeks
chard
couple of chilies
stock
1lb tofu
fish sauce
basil
1 can tuna

Put the solid-ish top of the can of coconut milk in a deep/wide pan with curry paste. Cook it for 5-10 min, you want the excess liquid to evaporate and the curry paste to start frying. Add leeks and chard stems. Cook for a while. Add chilies. Add chard leaves, rest of can of coconut milk, some stock, tofu. Cook 5-10 min or so. [I happened to reduce the coconut milk alot and didn't add much stock this time, so it was a really rich/thick sauce this time]. Fish sauce and basil at the end. I like just putting the tuna on the plate instead of warming it in the curry so it doesn't disintegrate and disappear. Tasty.

green things
chard
tuna. Oregon.
yum

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