Thai Red Coconut Curry with Tofu
Having travelled to Thailand, I know that this dish is by no means authentic. But it certainly adds a whole new set of flavours and textures that may brighten up a boring supper routine. While this dish uses some convenience items, it still offers a host of nutrients and fibre. If you're new to cooking with tofu, you will find that it takes on the flavour you are cooking with. If you wish, you can cut back the tofu by half. Otherwise, you might substitute tofu for a chicken breast.
4 cups cooked brown rice (put this on right away since brown rice will take ~40 minutes to cook. Otherwise, you can use instant brown rice).
1/2 tablespoon coconut oil
1, 350g package Extra Firm Tofu (cut in half, width-wise and press with paper towel to absorb excess water). Then diced into small cubes
1 large clove garlic, minced
1/3 cup chopped green onion or leek (white part only)
1/2 cup frozen green peas
1 large red bell pepper
1, 400ml can coconut milk
1/2 tablespoon fresh ginger, grated
2 tablespoons Red Thai Curry Paste
1/8 teaspoon cayenne pepper
1/8 teaspoon salt
1 teaspoon sugar
1) In a large saucepan or wok, heat the coconut oil and saute the garlic, onion, and tofu cubes a few minutes.
2) Add the peas and red pepper and saute another minute more.
3) Add the coconut milk and stir well, turning the heat up slightly.
4) Stir in the ginger, curry paste, cayenne pepper, salt, and sugar.
5) Bring to a boil for just a moment then reduce heat to a simmer until the rice is cooked. Serve in a bowl.
Makes ~ 4 servings
Submitted by Brooke Bulloch, RD