Week 3 Day 1 of BM #62 -
This week it is all about coconut. I am sure most of the south Indian families use coconut in their everyday cooking. So it is easy for us to cook under this category.
The first one under this theme is from Thailand. I remember having first seen this curry online made with chicken. I veganised by using Tofu. This is one of my husband's favorite Tofu curries.
Onion, chopped 1/2 cup
Ginger, grated 1 tsp
Garlic, grated 1 tsp
Assortment of Vegetables (Kale, Green Beans, Carrots, Peas, Lima Beans) 2 cups
Extra Firm Tofu, cubed 1 cup
*Coconut Milk 2 cups
Thai Red Curry Paste 1 Tbsp
Salt and Red Chili Flakes as needed
Seasoning (Sesame Oil 1 Tbsp, Cumin Seeds 1/4 tsp)
Chopped Coriander leaves for garnish
* I used Coconut Milk Powder to make 2 cups of coconut milk
Method Of Preparation -
In a heated pan, add oil and cumin seeds. After they pop, saute the onions ginger and garlic.
After the onions turn golden brown, add all the vegetables and a little water and let them cook under cover.
Meanwhile, saute/grill the cubed tofu and set aside.
After the vegetables are tender, add the red thai curry paste and coconut milk.
Add salt and red chili flakes to taste and let the sauce simmer.
Adjust the flavors if needed and remove from heat.
Serve with steamed rice for a complete meal.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 62.
Preparation Time 30 min