Red Thai Tofu Curry
SERVES 8
INGREDIENTS:
Of the four main types of Thai curries, the red curry is usually the hottest. That's because of the sublime usage of chili garlic paste as the main ingredient and coloring.

Other types of thai curry include green, (made with fresh herbs and spices) yellow (colored with turmeric), and Massaman (made with dried chilies).

Other vegetables you could use for this recipe include eggplant, baby corn, fresh peas, and thai basil. 		1 Cup All Purpose Flour
Kosher Salt to taste
1 Lb. Firm Tofu
1 Cup Vegetable Oil
1 Lb. Green Beans, trimmed
10 Kaffir Lime Leaves, sliced
4 Shallots, peeled and sliced
1/2 Lb. Baby Carrots
2 Yellow Peppers, diced
5 Cloves Garlic, peeled and sliced
1/4 Cup Crushed Ginger
2/3 Cup Soy Sauce
Juice of one lime
12 oz. (1 can) Coconut Milk
5 Tbs. Chili Garlic Paste
Cilantro sprigs for garnish
View Details for Red Thai Tofu Curry
Method:
 Mix the flour and the salt together. Pat the tofu dry with paper towels and coat with the flour. Shake off the excess and fry in half of the oil until golden and crispy on all sides.

In a large wok or skillet, saute the green beans in the rest of the oil for about 4 minutes with the lime leaves. Add the onions, carrots, peppers, garlic, and ginger, and fry on medium high heat until the green beans are al dente.

Add the soy sauce. lime juice, coconut milk, and chili garlic paste. Bring just to a boil and simmer about 10 minutes until sauce is reduced slightly and the flavors marry. Garnish with cilantro and serve hot with jasmine rice.  
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