Red Curry with Napa Cabbage & CarrotsServes 4-6
3 tsp red palm oil (this is one of my new favorite discoveries -- nutty, delicious, and oh-so-good for you!)
1 medium sweet onion, sliced
2 carrots, sliced
1 medium head napa cabbage, chopped
12 oz extra firm tofu (I like nigari style), pressed of excess water and cubed
1 1/2 T red curry paste
1 can coconut milk
1-2 T fish sauce
1 T Sucanat (or sugar)
7 oz stir fry rice noodles
1/4 cup cilantro leaves, chopped
1/4 cup Thai basil, chopped (sweet basil also works here)
Put 4 quarts of water on to boil.
When water boils, add rice noodles. Turn off heat and allow noodles to cook for 3-4 minutes. Drain and rinse with cold water. Set aside.
Heat 1 1/2 tsp palm oil in a large saute pan over medium-high heat. Saute onions for 3-4 minutes. Add carrots along with a splash of water. Cover and steam for 3-4 minutes (or until the carrots are just starting to be tender). Remove onions and carrots from pan and set aside in large bowl.
Heat remaining palm oil over medium heat in same pan. Stir fry cabbage with cubed tofu until cabbage is almost crisp tender. Remove from heat and add to bowl with carrots and onions.
Add curry paste and coconut milk to same saute pan. Mix well and allow to simmer for 5-6 minutes. Add sugar and fish sauce, stirring until sugar is dissolved. Add rice noodles to sauce and cook for 2-3 minutes. Add vegetables to noodles and sauce. Toss ingredients well and allow to remain on heat until everything is heated through.
Sprinkle with cilantro and basil and serve.
We talk about this recipe HERE.
