LIGHT & LOCAL
Shrimp, tofu interchangeable in spicy Thai curry dish

By Carol Devenot

Every time I go into a Thai restaurant, I wonder how they can create such wonderfully flavorful and spicy dishes, especially their curries. Thai curries are unlike the Indian varieties and have flavors all their own.

The secret is the seasonings, and the great thing for Hawai'i folks is that we don't have to go to Thailand to get them (although I'd love to do that).

One night when I wanted Thai food for dinner, I just went down to my neighborhood supermarket and they had everything. It is always more fun to go down to Chinatown or visit the Asian markets, but it's nice to know you don't have to.

Here is a curry that can be made with shrimp or tofu (or both), cooked in spicy coconut gravy. I lightened it up by using lower-fat coconut milk. The cherry tomatoes provide a sweet-and-sour effect. Serve this over brown rice and you have a complete, healthy meal.

Thai Shrimp or Tofu Curry

• 1 small onion, sliced in rounds
• 3 cloves of garlic, minced
• 1 (13.5-ounce) can light coconut milk
• 1 tablespoon Thai red curry paste
• 1 tablespoon fish sauce or 1 tablespoon vegetarian chicken-flavored broth powder
• 1 teaspoon sugar
• 1 pound jumbo shrimp or
• 1 (20-ounce) package firm tofu
• 10 cherry tomatoes, cut in halves

Rinse and devein the shrimp, if using. Or drain tofu and cut into 1-inch cubes. Set aside.

In a wok or skillet, water-sautÚ onion and minced garlic until transparent. Add half of the coconut milk and bring to a boil. The curry paste is spicy, so add only part of the tablespoon, stir until it blends in, and taste. Add the rest if you want it spicier. Simmer 10 minutes. Add fish sauce or broth powder, sugar and remaining coconut milk. Simmer another 5 minutes. Add shrimp or tofu and cherry tomatoes, and simmer for 5 minutes longer. Do not overcook shrimp; they should be pink and tender. Serve with lime juice, garnished with sliced chilis and cilantro.

Serves 4 to 5.

Per serving with shrimp: 169 calories, 20 grams protein, 6 grams fat, 8 grams carbohydrates, 1 gram fiber, 485 milligrams sodium.

Per serving with tofu: 242 calories, 20 grams protein, 15 grams fat, 13 grams carbohydrates, 3 grams fiber, 365 milligrams sodium.