Monday, May 4, 2009

Spicy Edamame Curry

Day 2 of the wok, time to use up the rest of the veggies.

Heat 1-2 tbsp peanut oil in a wok.
Stir 1-2 tbsp green curry paste into the hot oil, then add sliced white onion and tofu pieces (marinate in soy sauce beforehand for more flavour). This should smell really good. Chicken would also work great.

When onions are cooked, add 1 can coconut milk, half a bag of frozen edamame (no pods), and sliced celery or whatever other veggies you have around.

The edamame should be cooked in about 5 minutes. Pour mixture over bowls of hot basmati rice and sprinkle with chopped cilantro and/or green onion.

If you find the mixture to be a little too spicy but don't want to lose flavour try using coconut rice.


1-2 tbsp peanut oil
1-2 tbsp green curry paste
1 sliced white onion
1 brick firm tofu (or chicken breast chunks)
soy sauce
1 can coconut milk
1/2 bag of frozen edamame (no pods)
1-2 stalks chopped celery
cilantro and/or green onion

Posted by Emmett

No comments:

Post a Comment