I’m feeling left out of Courtney’s fabulous dinner showcase, so I think I’ll share a few meals from our house, too. This tofu and green bean red curry is from one of our many Thai cookbooks. Thai, the essence of Asian cooking, is out of print but used copies are still available online for a few dollars.
Kyle made this dish while I was driving home from the baby shower yesterday. He said it was “a piece of cake to make”, but I walked in while he was adding the fish sauce and he did seem uncertain about the larger than normal quantity called for by the recipe. He followed the instructions, however, because the creed he lives by is “Never doubt the cookbook on the amount of fish sauce. It may seem like a lot of smelly liquid, but it always works out.” Work out, it did. It was delicious. His only modification was to bake the tofu before adding it so it’d be crispy.
Kyle awards this dish 4 out of 5 stars, and said that had he been able to up the spiciness level, it may have earned a 4.5. I loved it. Never skip the kaffir lime leaves, is my motto. They made the curry taste just like it does in Thailand. Tea ate 3 servings, although he’s a member of the Society for the Prevention of Cruelty to Mushrooms, so he left those on his plate in silent protest.