Skillet Thai Curry with Sweet Potatoes and Tofu

For a simplified and streamlined Thai curry recipe, we used red curry paste, widely available in supermarkets, sautéing the curry paste in a little oil and then adding the coconut milk for a deep flavor without a lot of time or effort. Considering the trend toward lighter eating, we chose tofu to play the starring role in our Thai curry recipe. It became slightly slimy when cubed and immediately added to a simmering base, so we tried browning the cubes first, a vast improvement. We also added snow peas and strips of red pepper, which provided a crispness that complemented the texture of the tofu, as well as providing the dish with vibrant color.

Serves 4 to 6

Ingredients

14 ounces extra-firm tofu
2 tablespoons vegetable oil
1 - 1 ½ tablespoons red curry paste
1 (14-ounce) can coconut milk
2 tablespoons fish sauce (or Braggs Liquid Aminos for vegan)
4 teaspoons light brown sugar
¼ cup water
2 medium sweet potatoes (about 1 ½ pounds), peeled and cut into ¾-inch cubes
1 medium red bell pepper, stemmed, seeded, and cut into ¼-inch strips
½ pound snow peas, strings removed
½ cup coarsely chopped fresh basil leaves
1 tablespoon fresh lime juice 


Instructions

The heat of red curry paste can vary from brand to brand, so unless you are familiar with the particular brand you are using, or you really like spicy food, it’s better to start off with the lesser amount indicated. In the test kitchen, we use Thai Kitchen brand, which is widely available in supermarkets. This curry is a satisfying meal on its own or can be served with rice. Light coconut milk can be substituted for the regular coconut milk; however, the sauce will be slightly thinner. Use a nonstick skillet to keep the tofu from sticking to the pan.

1. Slice the tofu into ¾-inch planks. Lay the planks on a clean kitchen towel and cover with a second kitchen towel. Lightly press the tofu until its surface is dry. Unwrap and cut it into ¾-inch cubes.

2. Heat 1 tablespoon of the oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Add the tofu in a single layer and cook until golden brown on one side, about 2-4 minutes. Gently stir the tofu and cook until a second side is golden brown, about 2-4 minutes. Transfer to a plate and set aside.

3. Add the remaining tablespoon oil to the skillet and return to medium heat until shimmering. Add the curry paste and cook, stirring constantly, until very fragrant, about 1 minute. Whisk in the coconut milk, fish sauce, light brown sugar, and water. Add the sweet potatoes and tofu; bring to a simmer. Turn heat to low, cover, and cook until the potatoes are tender, 15 to 20 minutes.

4. Add the red bell pepper and snow peas, increase the heat to medium-low, and continue to cook, covered, until the peas are crisp-tender, about 4 minutes. Remove the skillet from the heat and stir in the basil and lime juice. Season with salt to taste. Serve immediately with freshly cooked rice.

Farro and Green Bean Salad

 "The first time I tasted farro, it changed my life," says Melissa Kelly about the ancient grain that's rich in fiber, complex carbohydrates and magnesium.


INGREDIENTS

1 cup farro (7 ounces)
Water
Salt
6 ounces thin green beans
1 cup pure olive oil, for frying
4 large shallots—3 thinly sliced, 1 minced
1 cup all-purpose flour
3 cremini mushrooms, thinly sliced
2 tablespoons sherry vinegar
1 tablespoon balsamic vinegar
1 garlic clove, minced
1 teaspoon thyme leaves
1/4 cup plus 2 tablespoons extra-virgin olive oil
3 tablespoons salted toasted hazelnuts, coarsely chopped
Freshly ground pepper

INSTRUCTIONS

In a medium saucepan, cover the farro with 2 cups of water and bring to a boil. Cover, remove from the heat and let stand for 15 minutes. Drain the farro and return it to the pan. Add 2 more cups of water and a pinch of salt and bring to a boil. Cook the farro over high heat until al dente, about 10 minutes; drain well.

Meanwhile, in a saucepan of boiling salted water, cook the green beans until crisp-tender, about 5 minutes; drain. Rinse the beans under cold water and pat dry.

Heat the pure olive oil in a medium saucepan. In a small bowl, toss the sliced shallots with the flour, separating them into rings. Transfer the shallots to a strainer and tap off the excess flour. Add the shallots to the hot oil and fry over high heat, stirring, until golden, about 5 minutes. Using a slotted spoon, transfer the fried shallots to paper towels to drain thoroughly; season lightly with salt.

Pour off all but 1 tablespoon of the oil from the saucepan. Add the mushrooms and cook over high heat, stirring, until browned. Transfer to a plate.

In a medium bowl, whisk the sherry and balsamic vinegars with the minced shallot, garlic and thyme. Whisk in the extra-virgin olive oil. Add the farro, green beans, hazelnuts and three-fourths of the fried shallots and toss gently. Season with salt and pepper and transfer to a platter or shallow bowl. Garnish with the remaining fried shallots and serve.

MAKE AHEAD

The recipe can be prepared through Step 4 one day ahead. Keep the fried shallots in an airtight container at room temperature. Refrigerate the farro, green beans and mushrooms separately. Let return to room temperature before tossing the salad.

NOTES

One Serving 394 cal, 26 gm fat, 2.3 gm saturated fat, 39 gm carb, 6 gm fiber.

http://www.foodandwine.com/recipes/farro-and-green-bean-salad