How to make thai yellow curry with vegetables and tofu?!
Answers: like the one u get in p f changs restaurant
PF Chang's THAI YELLOW CURRY with vegetables & tofu
Ingredients:
1 small onion, cut into 3/4 inch cubes
1 small red bell pepper, cubed
1 cup halved mushrooms
3 cups broccoli
1 cup thinly sliced carrots or whole sugar snap peas
1 package of extra firm tofu
You can use any variety of seasonal or your favorite vegetables.
***Yellow Curry Sauce***
1/2 cup canned coconut milk
2 teaspoons soy sauce
1/2 teaspoon Thai yellow curry powder
1 1/2 packed brown sugar
2 teaspoons unseasoned rice vinegar or cider vinegar
2 teaspoons canola oil
2 teaspoons cornstarch dissolved in
1 1/2 teaspoon cold water
Directions:
Separately blanch the broccoli and carrots (or sugar snap peas) until tender-crisp in plain boiling water. Drain and rush under cold water to stop the cooking. Drain again.
Drain the tofu well and cube into 1 to 1.5 inch pieces. Set aside until needed.
Combine the Yellow Curry Sauce ingredients. Taste and adjust the sugar to your liking.
Heat a wok or wide skillet over high heat until hot. Add the canola oil, swirl to glaze the pan. Then add the onions and bell pepper. Stir-fry until tender-crisp, about 3-4 minutes.
Add the mushrooms and stir until hot, a few minutes more. Add the tofu cubes and stir fry 2-3 minutes.
Add the blanched vegetables and toss to mix.
Stir the sauce and add it to the pan. Bring it to a simmer, tossing to combine. Stir the cornstarch mixture to recombine and add it to the pan. Stir until the sauce turns glossy, about 10 seconds (a bit longer if you are doubling the sauce).
Add the sesame oil and toss to mix.
PF Changs is a China Bistro Restaurant. Their Coconut Curry Vegetable dish isn't the same as how the Thai would prepare it. At least I don't think so.
Ingredients:
Bok choy, carrots, snap peas, red bell pepper, yellow onions, garlic, sesame oil, coconut curry sauce*, broccoli, mushrooms, tofu, peanuts, cornstarch, ginger, green onions