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Unlike nearly all of Thai curry stir fries that decision for curry paste comprised of contemporary components, this vegan pad pong karee recipe utilises widespread run-of-the-mill curry powder.
Pad pong karee interprets to curry stir fry and its origins are within the fingers of Teochew Chinese immigrants who knocked this dish collectively in Thailand’s Chinatown. This Sino-Thai dish is mostly served with crab as the principle ingredient, however we’re clearly not going to do this right here.
A frequent grievance I hear from fluffy (white Westerners) in Thailand is a variation on “I eat Western meals right here as a result of Thai meals is simply too oily.” This is usually on account of a misunderstanding of hole longing (meals with rice) tradition. Much of European and North American meals tradition sidelines rice, and therefore it isn’t seen because the central side of a meal. Conversely, in Thailand, rice is the focus and the dishes served alongside it are supposed to flavour the rice. In this context, oily and wealthy meals makes extra sense.
I point out this as a result of with out rice this recipe, like many different Thai dishes, could seem an unnecessarily greasy dish for one. With rice and maybe a salad like lap or I’m thereand a soup (hiya Gaeng Liang) abruptly you may have a household meal set the place each diner solely consumes a small portion of every dish.
Tao hoo pad pong karee (tofu stir fried with curry powder)
Pad pong karee is a straightforward stir fry of Sino-Thai origins that makes use of the star ingredient of any outdated generic curry powder. I’m an important fan of the feel the boil and fry technique of tofu preparation imparts, however you may omit the step of simmering the tofu in salted water and deep frying it if you would like. Should you skip this, add the tofu earlier than the onion and stir fry till golden. The addition of silken tofu to the sauce provides texture however is not needed for the flavour.
Servings: 2
Ingredients
- 200 grams further agency tofu minimize into approximate 3cm by 1½ cm items
- Salt + water for boiling 1% ratio salt to water
- Oil for frying at the least 2 cups
- ⅓ cup vegan cream or coconut milk
- 1 tablespoon Nam Prik Pao (recipe in notes beneath)
- 110 grams smooth or silken tofu elective
- 2 teaspoons sugar
- 2 teaspoons skinny soy willow
- 2 teaspoons seasoning sauce
- 2 teaspoons water
- 3-4 tablespoons vegetable oil
- 100 grams yellow onion, minimize into skinny wedges
- 2 teaspoons minced garlic
- 1 teaspoon minced ginger
- 2-3 teaspoons curry powder
- 1 spring onion, angle minimize into 1 inch items
- 1 piece Chinese celery minimize into 1 inch items (elective)
- 1 lengthy pink chilli, sliced (elective)
- Coriander (elective)
- Toasted sesame seeds (elective)
Instructions
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Simmer the tofu for quarter-hour in salted water. Turn off warmth and permit to chill. Drain and go away to dry on kitchen roll.
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Heat oil in a wok. Fry tofu till golden. Drain on kitchen roll.
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Whisk cream and nam prik pao collectively in a bowl. If utilizing, add smooth (or silken tofu) and calmly mash with a fork.
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Combine the sugar, soy sauce, seasoning sauce, and water in a one other small bowl.
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Heat oil in wok or pan. Add onion and saute till smooth. Then add garlic, ginger, and curry powder. Fry for a minute. Add tofu and fry for one more 30 seconds. Add spring onion, chinese language celery, and soy sauce combination. Cook for one more 30 seconds.
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Pour milk combination over and simmer for a a minute or two. Taste and season.
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Garnish with sliced chilies, contemporary coriander, and sesame seeds (all elective) and serve with steamed jasmine rice.
