The flavors in this Thai Red Curry Pork and Crispy Tofu are bright and complex, with a nice down-home, comfort food quality.
Ingredients
1 cup white rice
vegetable oil, for cooking
14 ounces extra firm tofu, cut into 1 inch cubes and patted dry
Kosher salt
freshly ground black pepper
1 cup good quality chicken stock
1 (14 ounce) can unsweetened coconut milk, shaken
1 tablespoons fish sauce
1 tablespoon fresh lime juice
1-2 tablespoons red curry paste
2 teaspoon brown sugar
1-2 jalapenos, sliced
2 kaffir lime leaves, bruised
½ pound boneless pork loin, thinly sliced
fresh cilantro, garnish
Instructions
Rinse the rice until it runs clear and cook according to the package directions.
Line a large plate with paper towels and set aside. Fill a large non-stick sauté pan with ¼ of vegetable oil. Add the tofu and heat over medium-high heat (you want to add the tofu to a cold pan because if you add it to a hot pan, any excess moisture in the tofu will cause the oil to pop and spatter). Season with salt and pepper. Cook for 15-20 minutes, or until lightly browned on all sides. Using a slotted spoon, remove the tofu and allow to cool on the plate lined with paper towels. (Reserve 1 tablespoon of the oil in the pan).
Meanwhile, in another large pan add the chicken stock and bring to a boil. Allow the stock to simmer until reduced by half. Then add the coconut milk, fish sauce, lime juice, curry paste, sugar, jalapeno, and kaffir lime leaves. Allow to simmer for 5 minutes.
Add the pork and allow to cook for 3-5 minutes, until cooked through.
Add the crispy tofu and toss to combine. Remove the Kaffir lime leaves and serve the red curry pork and tofu, over rice, add the sauce from the pan, and garnish with cilantro. Serve and enjoy.
Notes
* Recipe easily doubles.
Recipe by at https://hapanom.com/thai-red-curry-pork-crispy-tofu/