Find amazing and healthy recipes at kulinarian.com
Tofu/chicken Coconut Curry
Start to cook your rice and remember to keep checking on it. For your protein, 1. Chicken- Cook your chicken thighs or breast in the pan with 1 tbsp oil until they turn white. For chicken thighs, once cooked, drain the excess water/oil and then bring back to stove. 2. Tofu- Stir-fry tofu in a tiny amount of oil, till slightly crisp before adding them to the curry and veggies. For curry and veggie. . .
Prep Time: 00:20
Cook Time: 00:20
350 - 400 extra firm tofu chopped into cubes or 4 chicken thighs or breasts chopped into pieces (or half the amounts of each if using both
3 - 4 tbsp canned coconut milk ( or 2 tbsp more)
1/4 - 1/2 cup water
2 cloves finely chopped garlic
1/4 tsp ginger paste
1 2/3 cup broccoli, lightly steamed
1 1/3 cup mixed or single colored bell peppers
1 - 2 tbsp olive/coconut oil
salt to taste
1 small-medium sized green chilli (optional)
2/3 tbsp paprika ( or adjust to taste)
2/3 tbsp chili powder ( or adjust to taste)
1 - 2 tiny squeeze of lime/ tsp fish sauce (optional)
fresh basil leaves or dried basil leaves (optional)
rice of choice.
1Start to cook your rice and remember to keep checking on it.
2For your protein,
- Chicken- Cook your chicken thighs or breast in the pan with 1 tbsp oil until they turn white. For chicken thighs, once cooked, drain the excess water/oil and then bring back to stove.
- Tofu- Stir-fry tofu in a tiny amount of oil, till slightly crisp before adding them to the curry and veggies.
5For curry and veggies, once your protein is ready, if need be, add 1 tbsp oil or less and let it heat a little bit.
6Once the pan is heated, add in the chilli (optional) and finely chopped garlic and let it cook a little.
7Once the garlic starts to turn golden-ish brown, add veggies and let them cook at least half way through; by covering the pan with a lid for around 3-4 minutes.
8Add 3 tbsp coconut milk and after 2 minutes, add the spices and ginger paste. Stir to mix.
9Cover the pan with the lid so that your veggies and protein absorb the milk and spices.
10Let it cook, occasionally stirring for 8-10 minutes on medium low.
11After this, you will add your salt and black pepper as desired and let cook with the lid on for another few minutes.
12Here, if you want a thicker curry add a tiny bit of coconut milk to make it creamier. If you want a milder coconut taste and more liquid-ish then start with adding 1/4 cup water and let cook for a bit.
13Taste and check your veggies and protein.
14Transfer into bowl along with rice and enjoy!
You don’t necessarily have to add chicken or tofu. You could add protein of your choice.
Just remember to cook it before adding it to the rest of your meal (except tofu).
Since this is an Asian inspired meal I have a particular choice of vegetables mentioned above - you can add carrots or potatoes to the curry too.
Do you have questions or need help embedding recipes? Contact us at email@example.com
In your blog post, create a "Link" with the text;
Set the link's URL or "href" to the below URL.
The link must include "?embed=link" and any additional parameters
In the footer of your blog (or below your blog post content) add the recipe embed code. This code can be embedded globally on your entire website, for use with all Kulinarian embeds.
You may need to refresh your page or blog post to see the recipe populate.