So I managed to reach 20 posts for the year. And this is the 21st! I may have a couple more too. Let's see :)
Before we moved from the US, I did one shopping devoted to buying condiments and other food stuff that I thought may not be available here. Like tins of various Thai curry pastes, sambal oelek, Mexican condiments, a spice rub that I really like etc. Turned out that most of them can be found here after all! Many super markets have at least a few shelves devoted to international fare, apart from specialty stores carrying various exotic groceries.
This tofu curry is adapted from The Essential Thai Collection cook book. The original was a beef curry, which I have substituted with tofu.
1 tsp oil
1/2 block tofu, cubed
1 onion, sliced thinly
1 small red pepper, cut into strips
2 tsp Thai red curry paste (I used Maesri brand)
1/2 tsp tamarind concentrate
2 tsp palm sugar
6 pods cardamom, crushed
1 cup coconut milk
Heat oil. Add the curry paste and cook for a minute, stirring constantly.
Add onion and cook for 2 minutes.
Stir in tamarind paste, coconut milk, cardamom pods and palm sugar.
Bring to a boil, then add the tofu cubes and red pepper strips.
Simmer and cook uncovered for 15 minutes. Stir from time to time.
The curry should be quite dry but add a little water if necessary.
I also added a pinch of salt to suit my taste.
Serve with rice.