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Categories:
vegetable oil shallots cilantro stems Curry curry powder ground turmeric light coconut milk vegetable broth light brown sugar firm tofu dry fettuccine broccoli florets lime wedges
Viewed: 74 - Published at: 5 years agoIngredients
- 2 tsp. vegetable oil
- 2 large shallots, chopped (1 cup)
- 1/4 cup finely chopped cilantro stems, plus 1/4 cup chopped cilantro leaves, for garnish
- 2 Tbs. yellow or red Thai curry paste
- 1 tsp. curry powder
- 1 tsp. ground turmeric
- 1 15-oz. can light coconut milk
- 3/4 cup low-sodium vegetable broth
- 2 tsp. light brown sugar
- 1 12-oz. pkg. firm tofu, drained and cut into 1/2-inch cubes
- 5 oz. dry fettuccine
- 5 cups broccoli florets
- 6 lime wedges, for garnish
Method
- Heat oil in medium pot over medium-high heat.
- Saute shallots in oil 2 minutes.
- Add cilantro stems, curry paste, curry powder, and turmeric; cook 1 minute.
- Stir in coconut milk, broth, and brown sugar, and bring to a simmer.
- Reduce heat to medium, and cook 5 minutes, then stir in tofu.
- Simmer 10 minutes.
- Cook fettuccine in large pot of boiling salted water according to package directions.
- Add broccoli to pot for last 2 minutes of cooking time.
- Drain, and add to tofu-curry mixture.
- Mix well, and serve with lime wedges and chopped cilantro.
