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My Favorite Thai Curry
Prep Time: 15:00
Cook Time: 20:00
3 tbsp curry paste, green or red (i like thai kitchen brand)
1 can full fat coconut milk (light coconut milk will change the over consistency)
2 tsp coconut sugar or other sweetener
1 tbs sesame oil
1 block firm or extra firm tofu (or add protein of choice)
1 medium onion, roughly chopped
3 cups veggies of choice, roughly chopped (i used carrots, mushrooms and bell pepper)
3 Cloves of garlic, minced
1 in piece of ginger, thinly sliced (use less if ginger isn't your fav)
1 handful fresh basil
4 - 5 green onions, chopped
3 - 4 Dried thai chilies (optional)
1If using dried Thai chili peppers, you'll need to soak them in a small bowl of water while you cook. This softens them so they are easier to chop.
2Heat sesame oil on low in a large pot. Add garlic and ginger and cook for 1 minute, or until fragrant. Add onion and cook and additional 2-3 minutes. You can add a splash of water to prevent the garlic from burning. Add the rest of the veggies and cook for a few more minutes.
3Add coconut milk, curry paste and sugar and let simmer.
4Drain the water from the tofu package, cut in half, and then place on a clean kitchen towel. Use your hands to press out the excess water. Then, chop the tofu into small, bite-size cubes.
5Add chopped tofu, basil, Thai chilies, most of the green onion (save some for garnish) and let simmer for 10-15 minutes, or until veggies are softened
6Serve with rice and garnish with remaining green onion