Red Curry in a Hurry
Curry is a quick meal that I often throw together to use up any expiring veggies in the fridge, along with a staple block of tofu or can of beans. The time it takes to prepare the tofu, cook the rice and make the curry are roughly the same, so with careful planning this dish can be on the table in 20 - 30 minutes. I dare you…
Ingredients:
1 recipe Baked Tofu (as long as the tofu is pressed, you can make this recipe at the same time as the curry. Trust!) OR a 15 ounce can of chickpeas or your favorite beans, drained & rinsed.
½ large onion, chopped bite-sized chunks
½ large bell pepper, chopped bite-sized chunks*
1 large carrot, peeled and chopped into small chunks*
1 small crown of broccoli, separated into bite-sized florets*
1 cup fresh basil leaves
½ cup water
1 can coconut milk
2 tbsp Thai Red Curry Paste (I like Thai Kitchen brand, check for fish ingredients if you are vegan)
1 tbsp cornstarch (optional, makes the sauce a little thicker and less soupy)
1 tbsp maple syrup (optional, to taste)
juice of 1/2 a lime
salt & pepper to taste
white basmati rice or parboiled brown basmati rice
Directions:
Preheat oven to 400 F. Start making the Baked Tofu recipe and set a timer for the first 10 minutes in the oven. Prepare the rice according to package directions.
Wash and chop all the veggies, leave the basil leaves whole. In a medium sized pot or large skillet, add the onion. Cook over medium-high heat until starting to brown and fragrant. I usually cook without oil.
Then add the carrots (or other hard veggies) and half a cup of water to the pot, reduce the heat and put the lid on. Let the carrots steam for about 5 minutes to soften slightly. Toss in the remaining veggies (except the basil), put the lid back on. If the pot is getting dry, add a bit of water as needed. The idea is to not have a lot of water left when the veggies are tender. Keep an eye on the veggies, occasionally poke with a fork. You want to turn off the heat when the veggies are 90% cooked.
Now, in a bowl or large measuring cup, combine the curry paste, cornstarch, and maple syrup. Stir until smooth. Add in the coconut milk and stir to combine (If it’s cool in your kitchen, there may be a big blob of coconut cream in the can; don’t worry about lumps, they will melt in the pot.
When the timer goes off for the tofu, flip the cubes over and put them back in the oven. They will take a total of 20-30 minutes to slightly puff up, giving them a meaty texture.
Keep an eye on your rice! We are multi-tasking like crazy right now, but you’re nearly done…
When the veggies are nearly done to you liking, pour in the sauce mixture and toss in your tofu pieces. Bring the whole pot to a boil stirring gently but constantly to prevent sticking and clumping, but also taking care not to smoosh the veggies. The cornstarch will thicken slightly turning this into a rich and saucy dish. If it gets too thick, add a splash of water. Remove from the heat, squeeze in the fresh lime juice and give it a taste. Add a little salt or maple syrup if needed. Toss in the fresh basil leaves, stir again. Serve over rice.
Makes 4 servings.
*You can sub whatever veggies you like: eggplant, zucchini, cabbage chunks, sweet potatoes, bok choy, green beans, bamboo shoots… The harder, denser veggies will need more cooking time. Tender soft veggies and greens need much less. Try to time it so that all the veggies are tender but not mushy.
Note: Thai Kitchen’s curry paste is very mild. I often add a dash of cayenne powder to the mix for a little extra heat. You could also add in fresh, grated ginger root and garnish with fresh cilantro leaves.