![]() ![]() ![]() Stir in the vegetable stock, tamarind and 1 cup water. Season lightly with salt and black pepper. Simmer until the tomato juices thicken slightly, 4 minutes. Using a wooden spoon or spatula, stir and break up the tomato pieces. Reduce heat to medium and add the tomatoes, their juices and the chiles. Add the garlic, lemongrass and 1 tablespoon grated ginger. Add the shallots, and stir until softened, about 3 minutes. Heat the oil in a medium Dutch oven or heavy-bottomed pot over medium-high until the oil shimmers. 1 cup mixed chopped fresh herbs, such as basil, dill and cilantro.1 (14-ounce) package silken, soft or medium firm tofu, drained and broken into large 2- to 3-inch chunks.1 to 2 tablespoons fish sauce (optional).1 small bunch of red radishes or a small daikon, (about 8 ounces), scrubbed, and cut into ¼-inch slices (2 cups).1 medium sweet potato (about 11 ounces), scrubbed, cut into thin ¼-inch rounds.2 tablespoons tamarind concentrate or ½ cup tamarind purée (see Tip).1 to 3 green Thai chiles, sliced or whole, depending on your heat preference.1 (14½-ounce) can whole peeled tomatoes with their juices.1 (2-inch) piece fresh ginger, trimmed, cut into 4-inch-long pieces and smashed with the side of a knife.2 lemongrass stalks, trimmed, cut into 4-inch-long pieces and smashed with the side of a knife.4 garlic cloves, peeled and thinly sliced. ![]() 2 shallots, halved lengthwise and thinly sliced.2 tablespoons neutral oil, such as grapeseed or canola. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |