Wednesday, May 6, 2009

Pineapple Coconut Curry with Tofu

Simmer potatos, green apple, and onion in chicken broth. Blend this mixture together in food processor when potatos are soft enough to stick a fork in. Add carrots, red bell pepper, pinneaple and season with garlic pepper/salt cumin and yellow curry to taste. Fry cubed tofu in sesame oil and peanut satay untill golden brown, add some brag or soy sauce if you like. Mix one can of coconut milk and tofu into main mixture, simmer till carrots are done. Serve over rice. Aimee ; )

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