Thai Pineapple Tofu Curry and Rice

This recipe is one of those recipes that tastes great the 'night-of' but also tastes fantastic as leftovers.  This makes it a winner in my book! 

A few side notes:  The original recipe calls for 1/4 cup red curry paste.  If you bought it at a specialty grocer you probably have ready to use or prepared curry paste, in which case a 1/4 cup will result in very mild and subtle flavor. But if you bought it at the supermarket, you probably have "concentrated" curry paste, in which case, 1/4 cup is way TOO MUCH. Check your label. This is the reason for only 1-2 tablespoons of curry paste in my version.  Also, if you want a slightly thicker sauce, mix together 1 tablespoon corn starch or flour with 1 tablespoon water and add to sauce near the end of cooking.  And, the original recipe calls for 2 cans of coconut milk but I felt that was too much.  BUT.... I always end up wanting just a bit more sauce, so maybe the perfect amount is 1 1/2 cans?  Play with it.  That's the joy of cooking!    

Thai Pineapple Curry with Rice

2 cups uncooked jasmine rice

1-2 tablespoons red curry paste

1 (13.5 ounce) can coconut milk

1/2 package Tofu, extra firm, cubed (or chicken)

3 tablespoons fish sauce

1/4 cup white sugar

bunch of sugarsnap pease (the more, the better in my eyes!)

1/2 red bell pepper, julienned

1/2 green bell pepper, julienned

1/2 small onion, chopped

1 cup pineapple chunks, drained

1.  Cook jasmine rice according to package direction. 

2.  Heat 1 tablespoon oil in a wok.  Sautee the red curry paste for a few minutes.  This will help activate all the flavors of the spices.  

3.  After red curry paste has been on the heat for a few minutes, whisk in coconut milk, fish sauce, and sugar. Bring to a boil, and cook 15 minutes.

4.  Mix the sugarsnap peas, red bell pepper, green bell pepper, and onion into the wok.  Continue cooking 10 minutes, until peppers are tender.  Remove from heat, and stir in pineapple.  Serve over the cooked rice.

5.  I prepared the tofu in a separate pan.  You can either sautee in EVOO or fry in vegetable oil.  I did the frying in oil method.  If you choose to use chicken, add chicken with red curry paste in the very beginning.  Once the chicken has cooked 3/4 through, then add the coconut milk, etc. 

Bon appetit!

Fried tofu.

Curry sauce.

Final plating.  YUM!