This Thai Tofu Coconut Curry recipe is very delicious plus simple to make. A lot of vegetarian curries tend to be rather bland and tasteless, but not this one! Made with tofu and lots of fresh vegetables, this dish is vegetarian, vegan, and gluten-free — great for anyone who wants to eat something healthy and nutritious without sacrificing taste.
serves 6
Ingredients
- ¼ cup dry shredded baking-type coconut, unsweetened
- 2 cup firm tofu, drained and cut into cubes
- 2 cup vegetable stock
- 1½ cup canned coconut milk
- 5 kaffir lime leaves
- 1 small onion, cut into ¼‑inch dice
- 1 3‑inch piced ginger, peeled and thinly sliced
- 4 clove garlic, peeled and minced
- 3 teaspoon thai style chili paste, or to taste
- 3 tablespoon soy sauce
- juice of 1 lime
- 2 teaspoon brown sugar
- 1 small sweet potato or yam, peeled and cubed in 3/4‑inch pieces
- 2 cup cauliflower, cut into florets
- 1 cup mushrooms, sliced or left whole if small
- 1 red bell pepper, de-seeded and sliced
- 1 green bell pepper, de-seeded and sliced
- 1 cup snow peas, left whole or cut in half
- ciliantro leaves to taste as garnish
- pean nut oil, as needed for wok
Directions
Heat a large wok over medium heat. Place shredded coconut in the dry wok. Stir continuously until the coconut is nicely toasted. Tip toasted coconut into a bowl to cool.
Return the wok to the stove. Raise the temperature to medium-high. Add 2 Tbsp. peanut oil plus the onion, ginger, and garlic. Stir-fry 1–2 minutes, or until onion begins to soften and the garlic is fragrant.
Turn the heat to high. Add stock plus kaffir lime leaves, chili sauce, and most of the toasted coconut (reserve 1 to 1+½ Tbsp. for garnish). Stir everything together.
Add the sweet potato (or yam) and cauliflower. Bring to a boil, then reduce heat to medium. Simmer 8–10 minutes until the vegetables begin to soften.
Add the mushrooms, and tofu, stirring to incorporate. Cover and simmer 2 more minutes.
Add the bell pepper and snow peas, simmer 2–3 minutes, or until snow peas have softened but are still bright green.
Turn heat down to low and add the coconut milk plus the soy sauce, stirring to dissolve. Add the coconut milk to taste, depending on how creamy or how much sauce you want with your curry.
Remove from heat and do a taste-test for salt and spice, adding more chili paste, soy sauce or salt as needed.
To serve: scoop the curry onto individual plates or into serving bowls. Top with fresh cilantro and a sprinkling of the reserved toasted coconut. Serve jasmine or brown rice on the side.
I had these at a friend’s house for Thanksgiving — took some to be polite, then went back for more! Changed my whole opinion on the “Little Green Balls of Death”. His version involved bacon and balsalmic. Yes! Mine involves bacon, thinly sliced sweet onions and shallots, whole garlic cloves and pine nuts. With, optionally Balsalmic and/or Parmesan. I do the whole thing on a half sheet pan.
Whack the bacon into lardons and cook on your sheet pan in the oven until crisp. Remove bacon, roll halved brussel sprouts around in bacon fat, sprinkle with S&P and roast for 5 minutes. Add sliced onions and shallots and whole garlic cloves and roast for 10 more minutes, finally add pine nuts and toast until toasty. 5 min? (Stir about with each addition. Add olive oil as you go if necessary.) To serve, top with bacon and chow. Sprinkling some Balsamic Vinegar over the top before serving is nice. Sprinkling some grated parmesan over the top before serving is nice too.
I like your idea of anise seed powder. Cardamom might be nice too.
- June