8th meeting. Thai

Where? G's
Attendants: A, Ch, E, G, D

Menu

1) Thai tomato fried rice (Cook: G)
2) Thai tofu curry (Cook: D)
3) Thai tea (Bartender: G)

Thai tomato fried rice (adapted from vegweb.com)

Ingredients:
1 tablespoon sesame oil
3 cups cooked brown rice or brown jasmine rice
1/2 of a 15 oz package of firm regular tofu, crumbled
1/2 package bean sprouts
1 small to medium red bell pepper, sliced
1/2 a small, softball sized green cabbage, chopped
1 tablespoon tamari or soy sauce
dash ground ginger
1/2 teaspoon cayenne pepper
1 1/4 teaspoon red pepper flakes
1/4 teaspoon granulated garlic
pinch dried basil and salt
2 green onions, chopped
3/4 of a 15 oz can of diced tomatoes and all the liquid

Directions:
Combine in large skillet or wok sesame oil, rice, tofu, bean sprouts, bell pepper, cabbage, tamari, and spices. Saute till tofu and vegetables are 3/4 of the way done, then add green onion, tomatoes and lime. Serve warm.


Thai tofu curry recipe (D's own)

Ingredients:
1 block extra firm tofu
1 14oz can coconut milk
1/2 4oz can Karee Curry Paste (can be found at Oasis, in Bburg)
1 red pepper
1/2 onion
1 eggplant
1/2 6oz can tomato paste
1Tb curry powder
cilantro
1/2 cup water

Directions:
Cube and fry the tofu in oil until it slightly brown (10 min on each side at medium heat). While the tofu is in the pan, mix the coconut milk, curry paste, curry powder, cilantro and water and let it sit. Take the tofu out of the pan when ready. Sautee onion, cubed red pepper, and cubed eggplant for 2 min. Then add the coconut-milk mixture and the tofu and simmer. Control the thickness of your curry to your test by either adding water (it will make it thinner) or tomato paste (it will thicken it). Add more chopped cilantro on top.

Thai Tea (G's own)

Ingredients:
Tea
Sugar
Coconut milk

Directions:
Boil tea with sugar. Cool, and serve on ice with coconut milk.