While researching uses for mango chutney, I stumbled upon a recipe for Crawfish Curry that I just had to try to veganize. Anything that combines elements of Louisiana cooking with Thai and Indian cuisine is just mixed-up enough for me. I had to lose the crawfish, though, and since nothing can ever really replicate its taste and texture, I didn’t even try. I just marinated tofu to instill a bit of flavor and then let the other ingredients carry the dish. And with 2 tablespoons of red curry paste, it’s a flavorful dish indeed!
Oh, in case you wondered, the recipe still uses Louisiana cooking techniques, even if it doesn’t contain the crawfish. Browning the onion, pepper, and flour and adding broth to form a roux is a standard Creole way to thicken up and season food. It works well in this recipe, forming a rich, thick sauce that coats the tofu and zucchini in spiciness.
Thai Red Curry with Mango Chutney
- 1 package (14-16 ounces) extra-firm tofu, cut into 1/2-inch cubes
- 2 tablespoons soy sauce
- 1 tablespoon lime or lemon juice
- 1 medium yellow onion, chopped
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 teaspoon garlic, finely chopped
- 2 tablespoons flour
- 3 cups of fat-free vegetable broth
- 1 teaspoon nori flakes (or other crushed seaweed)
- 1/2 cup crushed pineapple, with juice
- 1-2 tablespoons vegan Thai red curry paste (check ingredients and nutrition info carefully*)
- 3 medium zucchini, diced
- 4 cups mung bean or soy sprouts, blanched in boiling water for 1 minute, drained and rinsed in cold water
- Green Mango Chutney
- Marinate the tofu cubes in the soy sauce and lime or lemon juice for at least half an hour. Stir or shake often to cover all the pieces.
- Heat a large, non-stick wok or sauce pan over medium-high heat, and add the onion, peppers, and garlic. Cook, stirring, until onions are becoming tender, about 8 minutes. Add the flour, stirring constantly, and cook, stirring and scraping the bottom of the pan, for about 2 more minutes, until the flour begins to brown.
- Continue to stir as you add the vegetable broth, nori flakes, crushed pineapple, and curry paste. Turn down the heat to low and simmer until it’s thickened, about 20 minutes.
- Meanwhile, add the tofu and its marinade to a hot, non-stick skillet. Cook, stirring gently, until all the liquid has evaporated. Continue to cook without stirring until the tofu is browned on one side; then turn it over to brown on all sides. Add it to the curry mixture.
- Return the skillet to the heat, and sauté the diced zucchini until it is tender but still crisp. Add it to the curry mixture. Cook the curry for about 5 more minutes. Serve over rice, sprinkled with bean sprouts and topped, if you like, with mango salsa. Serves about 5.
To be sure the curry paste is vegan, I recommend Thai Kitchen brand. I’ve had some nasty surprises when using the kind in cans (MaeSri brand) at the Asian market. It may not say “shrimp paste” on the label, but if you check this website, it’s listed there. Plus, where there should be no cholesterol if it’s vegan, often there will be some amount listed in the nutritional breakdown. Use caution!
Preparation time: 1 hour(s) | Cooking time: 30 minute(s)
Number of servings (yield): 5
Makes 5 servings. Each serving, without rice or chutney, contains: 192 Calories (kcal); 6 g Total Fat; (25% calories from fat); 15 g Protein; 24 g Carbohydrate; 0 mg Cholesterol; 657 mg Sodium; 5 g Fiber.
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