photo by Lea Kriesberg
This recipe is so easy it’s almost cheating. I’ve posted about saving money and saving time, and this recipe demonstrates that for me. I love ordering thai curry when I go out to eat, so I wanted to try to make it at home. Rather than buying all the spices and ingredients used in thai curry like lemongrass, a special kind of lime, and thai ginger, I bought a little bottle of thai red curry paste from the grocery store, which has all the ingredients I would need already in it. It made this recipe so easy, fast, and delicious. If you’ve never tried thai curry, it’s really flavorful, rich, and creamy because the base is coconut milk. This means that it’s also filled with healthy fats that will keep you full and satisfied.
Aside from that, curries are great because they’re easily customizable. You can pack in whatever vegetables you like. I used broccoli, bell peppers, spinach, and asparagus but you can add in whatever vegetables you like. Eggplant, onions, kale, and potatoes or sweet potatoes would be great. Just keep in mind that some vegetables take longer to cook (I’m looking at you, sweet potatoes). To keep this recipe fast I would use quick-cooking vegetables like I did.
This is so easy to make a big batch of to save for the week and I promise it actually tastes even better as leftovers. I also made a big pot of brown rice and a pan of crispy tofu for the week (and as usual you can make whatever protein source or grain you like).
Now I will disclose my secret for crispy tofu (because even though I’m a vegetarian, I cannot do raw, soft tofu). First, make sure your tofu is as dry as possible. Slice the block of extra-firm tofu in half and wrap it in a clean dish towel. Place it under something heavy like a pot or frying pan. Let it sit like that for a while you prep other parts of the recipe you are making. If you have access to a Trader Joe’s they sell super firm tofu that is already pressed! It’s awesome! Once you’ve pressed your tofu, coat it in a thin layer of olive oil and then sprinkle it with corn starch or flour and toss the tofu to make sure it’s evenly coated and there are no floury bits. This really helps it get crispy in the oven. I’ve found that adding crispy tofu to dishes like curry or stir-fry and then adding the sauce really helps the tofu stay crispy. If you’ve been put-off by tofu (I understand), I would definitely recommend giving this technique a try. I hope this helps!
- 2 cans coconut milk (I found that one can of coconut milk= 2 servings)
- 4 tablespoons red thai curry paste*
- 1 package extra firm tofu
- 1 teaspoon corn starch or flour
- 4 cups chopped vegetables**
- 2 cups brown rice
- olive oil
- salt and pepper
- optional add-ins: maple syrup, tamari/soy sauce, chopped onion
- Preheat your oven to 350 for the tofu
- Start boiling a pot of water for the rice. When the water is boiled, add the rice and cook until it is soft and the water is absorbed.
- Cut your tofu into small bite size pieces. If you have time, press the tofu using a cloth and something heavy to get some more of the moisture out.
- While the tofu is being pressed, chop all your vegetables.
- Place your tofu on a baking pan and drizzle with olive oil, salt, and pepper.
- Sprinkle the tofu with corn starch or flour and toss to make sure each piece is evenly coated.
- Place in the oven for around 25 minutes or until golden brown, tossing half way through.
- Start the curry by sautéing the vegetables in a large frying pan with about a tablespoon of olive oil. Make sure the pan is hot before adding the vegetables so they will cook very quickly.
- When the vegetables are slightly softened and brightly colored, add the coconut milk and curry paste. When the coconut milk starts bubbling, turn down the heat to let it simmer. It will start to thicken and get creamier. Let it simmer for about 5-10 minutes.
- Add any other flavorings you want, like a bit of maple syrup for more sweetness or a bit of tamari or soy sauce.
- When the rice is done, add it to a large bowl with the curry and tofu and enjoy!