Thai Quail Egg Tofu Curry

:Ingredients:

2-3 Tbsp – Cooking Oil

18 oz – Firm Tofu

1 (13.5 oz) Coconut Milk

2-4 Tbsp - “MAE PLOY” Red Curry Paste

1 ½ Tbsp – Tom Yum Soup Paste

1 ½ Tbsp – Pha Hok (Pickled Gouramy Fish Paste)

2 Tbsp – Granulated Chicken Soup Base Mix

7-10 - Kaffir Leaves (*Substitution: Thai Basil)

2 - Bell Peppers

2 (15 oz) – Quail Eggs

1 Tbsp - Sugar

6 oz – Coco Rico Coconut Soda

½ Cup - Roasted Peanuts

Cooked Rice to Serve

:Garnish:

Roasted Peanuts

Thai Basil {*Optional}

:DIRECTIONS:

1.     In a Wok – Brown both sides of your tofu  and set aside {Cooking Tip: If tofu sticks to wok, then it’s not ready to be flipped}

2.     Unheated wok, add in your Coconut Milk

3.     Now turn heat onto “Medium High”

4.     Add in the following ingredients and Stir all ingredients until sauce is smooth:

a.      2-4 Tbsp - “MAE PLOY” Red Curry Paste

b.      1 ½ Tbsp – Tom Yum Soup Paste

c.       1 ½ Tbsp – Pha Hok (Pickled Gouramy Fish Paste)

d.      2 Tbsp – Granulated Chicken Soup Base Mix

e.       7-10 - Kaffir Leaves (*Substitution: Thai Basil)

5.     Add in the Bell Peppers and Quail Eggs and Tofu to cook for a bout 2-3 minutes, at this point taste  your curry sauce, and if you want it more spicy, then add in additional curry paste, but if you find it too spicy add in 1 Tbsp – Sugar

6.     Pour in the 6 oz – Coco Rico Coconut Soda & Stir

7.     Now you’re DONE! Plate your Dish over cooked rice and Garnish!

*Remember we all have different taste buds, so adjust the ingredients to your liking*

------WATCH ME COOK------

  - HUGS & LOVE -
Sopheak