Ridiculously good red curry
My daughter recently went vegan and we needed something delicious, hearty and healthy that could be whipped up quickly and cheaply for her. (She is an adult now but some nights she was having popcorn for dinner). This recipe is so yum that even the staunchly non-vegan rest of the family will eat it. The recipe is made in ONE pan. It is very forgiving and quantities can be increased and extra vegetables can be added to bulk it out. It also reheats beautifully for lunch the next day.
|250 g||Firm tofu, can be bought much more cheaply from Asian supermarkets|
|3 Tbsp||Red curry paste, Adjust to taste|
|2 cloves||Crushed garlic|
|1 splash||Sesame oil|
|1 splash||Japanese soba soya sauce|
|1 serving||Roast vegetables, This is optional but roast pumpkin is nice|
|1½ cups||Coconut milk, Coconut cream makes the dish even richer|
|1 handful||Fresh coriander, Optional|
- Chop firm tofu into small squares and sizzle in sesame oil in a large frying pan until the tofu is nice and golden. With the tofu still in the pan, add crushed garlic and fry for a minute or so. Next add red curry paste to the same pan and sizzle over a medium heat for a minute or two. Keep stirring so nothing catches. Then add the splash of soya sauce and the coconut milk or cream. Stir well. Add the broccoli and cook until it reaches the texture you like. If you are in a rush, you can steam or microwave the broccoli first. Add any left over roast veges or throw in some frozen peas or beans if they take your fancy. Cook until nicely combined and you can no longer wait.
- If you like your curry more liquid, just add more coconut milk.
- Serve with steamed rice or quinoa or just eat as is.