Reply to Thai curry with tofu and frozen vegetables

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[quote=Anonymous][quote=Anonymous]I actually made this during the recent cold spell when I didnt want to leave the house.

I make fresh curry paste so I generally fry it off first, add in the protein and fry it in the paste, then remove. You could try this with the tofu to try to impart some extra flavor, but I dont see where you normally add it. 
I then fry the onion for a few mins, add the frozen veggies to try in vain to cook off some of the liquid, and then add in coconut milk and stir to lift any fond. Once it comes to a simmer I turn it down, add the protein back and let simmer for a few mins. Add in a tbsp or 2 of fish sauce and top with herbs.

Most frozen veg is par cooked, so it wont need as long and can add a lot of water, so thats why I try to cook off the liquid so it doesnt make the sauce to watery. [/quote]

Thank you! I was worried about that extra water but was not sure if you can saute frozen veggies because of it. Does it splatter a ton?

I've actually never used tofu in curry but wanted to try it since my family is trying to phase out eating shrimp unless we can find a sustainable source.[/quote]

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