Culture Kitchen SF

Instructions

• Step 1 In a bowl, wash 2 cups jasmine rice until the water runs clear. Using your index finger as a guide, fill the bowl with water until it reaches the first crease in your finger. Set rice cooker.
• Step 2 In a large frying pan or wok, mix 3 tablespoons Thai red curry paste with 3 tablespoons vegetable oil. Use the back of a spoon to smear the curry paste and continue to mix until the curry paste darkens in color.
• Step 3 Once the curry paste darkens in color, add 1 can coconut milk, 2 tablespoons sugar, and 1 teaspoon salt to the pan or wok and let sit on medium heat.
• Step 4 Cut the tofu into 1 inch by 2 inch strips and set aside.
• Step 5 Peel the skin of the pumpkin away with a knife. Remove any seeds or pulp with a spoon. Cut the pumpkin, roughly the same size as the tofu and set aside
• Step 6 Cut (or julienne) the red bell pepper in thin strips.
• Step 7 As the curry comes to a light boil, add the tofu, pumpkin and red bell pepper. If there is not enough liquid to cover the vegetables, add a little more water, but not too much because the pumpkin will release some water as it cooks.
• Step 8 Cook curry until the pumpkin is soft. Test by piercing with a knife.
• Step 9 Add sugar and salt to taste.
• Step 10 Remove the Thai basil leaves from the steam and wash. Use more or less basil according to taste. Add basil leaves to pot. One they begin to wilt, mix them into the curry and turn off the heat.
• Step 11 Serve with cooked jasmine rice.