The first time I made it, I used a recipe off of the back of a curry paste jar. I've been tinkering with it ever since.
I usually cook as I go with this dish and find that it is ready just about the time the rice is. If I'm not using the tofu I use the larger amount of vegetables listed. The tofu can be used raw or prepared ahead. I like to fry it in oil to make it crispy, but that makes the dish take longer to prepare.
This is a very mild curry sauce. If you like anything over one star at restaurants then you might want to spice it up.
This is all made in a single frying or saucepan, so make sure you pick one that is large enough to hold all of the ingredients. I use an 11 x 2.5 inch sauté pan and if I stir carefully it doesn't spill over.
Vegetarian Curry with Tofu
Ingredients
- 1 ½-2 c. dry rice (white, brown, or multi grain)
- 2 - 13.5 oz. (400ml) cans of full fat coconut milk
- 1 Tbsp. red curry paste
- 2 Tbsp. soy sauce
- 1 ⅓ Tbsp. brown sugar, lightly packed
- 1 - 8oz. can bamboo shoots
- 1 - 8 oz. can water chestnuts
- ½ - 1 c. broccoli florets, cut to ½-¾ in. trees
- ½ - 1 c. carrots, sliced or chopped in to ½ to ¾ in pieces
- ½ - 1 c. sweet or snow peas, whole
- 1 ½ c. Thai basil (optional)
- ½ tsp. sea salt
- 1 pkg tofu, firm cut into ½-¾ in cubes (optional)
Instructions
- Start the rice
- Set a large pan with high sides or sauce pan to heat on the stove
- Add the coconut milk stir occasionally as it comes to a simmer (about 5 minutes)
- Mix the red curry paste, soy sauce, and brown sugar in a small bowl
- Chop the broccoli and carrots
- Add the curry mixture to the simmering coconut milk and stir until well mixed
- If using tofu, add now
- Bring the contents back to a very low boil and then reduce heat and simmer for 5 minutes
- Add the vegetables, Thai basil, and salt and cook on low heat for 10 minutes
Serve with rice
Leftovers can be stored in the fridge for up to a week.
It looks really good.
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