Female Speaker: Today Clare Jones from Mushrooms Canada is going Thai and showing us how to cook vegetarian style with tofu, coconut milk based curries popular in Thai cooking, easy to prepare with purchased curry pastes, sweet, salty and sour flavors at contrast to the spicy flavor. So stay with us as we get a taste of Asia. This is DailyWeb TV.
Meriel Bradley: If you are looking for something exciting to cook then stay with us because we have Clare Jones from Mushrooms Canada. And Clay, we haven’t even started cooking and the kitchen is full of wonderful aromatic aromas. What are we making? It is, it smells great. What are we making?
Clare Jones: We’re making a Fragrant Thai Curry Dinner.
Meriel Bradley: Okay. Now how do we start?
Clare Jones: First of all, we’re just going to sauté some onions.
Meriel Bradley: Okay.
Clare Jones: So just a couple of tablespoons of oil in the pan, non-stick pan. And we’re going to add one chopped onion to that. And while you sauté that, I am going to just chop up some tofu, which is going to be our protein in this dish.
Meriel Bradley: So is this a vegetarian curry?
Clare Jones: It is a vegetarian curry.
Meriel Bradley: Now, what actually is tofu?
Clare Jones: Tofu is actually a soybean curry. So it’s soymilk that’s been made into a curd. And the beauty of tofu when you’re cooking is it has no flavor. So it actually takes on the flavor of whatever you are cooking. So this will obviously taste like a green curry.
Meriel Bradley: So it’s ideal for a dish like this to have some --
Clare Jones: This is great for that kind of thing.
Meriel Bradley: Yeah.
Clare Jones: Yeah.
Meriel Bradley: Alright. So we sauté the onion, how long we do that?
Clare Jones: For a couple of minutes, just till it’s softened.
Meriel Bradley: Alright.
Clare Jones: Now we’re going to add the tofu, it’s about 12 ounces of firm tofu to the onions and then just sauté that for an other 1-2 minutes until the tofu is just brown.
Meriel Bradley: So that just keeps it all together, is that what you do?
Clare Jones: Yeah, stir it, warms it up and browns it to give it some more flavor.
Meriel Bradley: Now I can see this is browny. Is that ready?
Clare Jones: It won’t go really brown; it will just turn a little bit golden. So then we’re ready to add our fresh mushrooms. And we’re going to use a pound of sliced fresh mushrooms. And I am using the white mushrooms and the brown crimini mushrooms today.
Meriel Bradley: Now I had some crimini mushrooms for dinner last night.
Clare Jones: Oh, very good.
Meriel Bradley: Absolutely delicious. But with white mushrooms, am I getting the same nutrients from white mushrooms as oppose to brown.
Clare Jones: Actually, they are the same, they’re very similar. The only difference is that white mushrooms are a vegetable source of Vitamin D, and they’re actually the only vegetable that contain Vitamin D. Vitamin D is usually in fortified animal source.
Meriel Bradley: Wow, wow.
Clare Jones: So this is great news for vegetarians that they can eat white mushrooms and get Vitamin D in their diet.
Meriel Bradley: So we have lots of nutrient in this pan.
Clare Jones: We do. So we’ll just sauté that again for another 2 or 3 minutes.
Meriel Bradley: Okay, this looks lovely just as it is as.
Clare Jones: So now we’re going to add one can of light coconut milk.
Meriel Bradley: They smell so good.
Clare Jones: And three quarters cup of vegetable broth, or you could use chicken broth if you wanted to, and a tablespoon of fish sauce. Now if you don’t have fish sauce in the house then you could use soy sauce or you could just add a little extra salt because this is what gives it its salty flavor.
Meriel Bradley: Right.
Clare Jones: And 2-3 teaspoons of Thai curry paste. We’re using the green curry paste today. And this is what gives it its really spicy flavor.
Meriel Bradley: And then we--
Clare Jones: And lime rind into, sorry.
Meriel Bradley: Oh lime rind.
Clare Jones: Lime rind. And about two tablespoons of finely grated lime rind.
Meriel Bradley: Oh it smells so good.
Clare Jones: And then just cook that until it comes to the boil. Now we’re going to add two cups of green beans that had been cut in half. And then just lower the heat. And let that simmer 4 or 5-8 minutes or until the beans are cooked.
Meriel Bradley: Now is there anything else to add Clare.
Clare Jones: We’re now going to add three quarters cup of chopped red pepper. And then we just cook that for another 3-4 minutes, just until it’s thickened up a little bit.
Meriel Bradley: The colors look great, it’s beautiful. Clare, the smells and the looks are fabulous.
Clare Jones: We’re almost done. I am just going to add two teaspoons of sugar that gives it that sweetness. And then for the sourness, we’re going to add about a half teaspoon of limejuice.
Meriel Bradley: So you’ve used all bits of the lime, skin --
Clare Jones: That’s right.
Meriel Bradley: And the juice.
Clare Jones: And we’re going to serve this over some nice hot jasmine rice.
Meriel Bradley: All right. I will let you do that.
Clare Jones: Okay. And you can garnish it with some coriander or fresh Thai basil is really nice too.
Meriel Bradley: Thank you so much. I am really, really looking forward to sampling that and make sure you check all the recipes at mushrooms.ca. I am Meriel Bradley, I’ve been working with Clare Jones from Mushrooms Canada and you’ve been watching DailyWeb TV.
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