If I had to choose a favorite food, it would have to be Thai. Especially curry. The sweet and rich coconut milk intertwined with crunchy vegetables, then layered with flavors of curry and spice… amazing. I have been wanting to make my own pot of curry for a while now and I finally tested myself. This recipe is adapted from Super Natural Cooking and is nothing short of authentic spice and flavor. Let’s just say I have no need for Thai take-out any longer!
Printable recipe here
- 2 tablespoons olive oil
- 2 cloves garlic, finely chopped
- 1 yellow onion, chopped
- 1 red bell pepper, seeded and chopped
- 4 carrots, sliced lengthwise into strips
- 12 ounces of extra firm tofu, drained and cut into thumb-sized slices
- 1 14 ounce can of unsweetened coconut milk
- 1 cup loosely packed Thai basil leaves
- 1 – 1 1/2 cup of water
- 1 tablespoon red curry paste
- 2 teaspoons ground turmeric
- 2 tablespoons shoyu sauce
- 2 tablespoon natural cane sugar
- salt and pepper to taste
- 4 cups cooked jasmine or brown rice
Cook rice. Set aside.
Heat oil in large pot on medium heat. Stir in garlic, onion, red curry paste and a pinch of salt. Mash paste around on the bottom of pan until evenly distributed. Cook for 2 minutes, making sure mixture does not burn.
Add tofu and stir gently until it is coated with curry paste. Stir in coconut milk,1 cup of water, turmeric, shoyu and sugar. Bring to a simmer and cover for and hour. Add carrots, bell pepper and basil the last 20 minutes of cooking time. If mixture is too thick, add a little more water. Taste to see if needs any more salt or seasoning.
Serve over rice and top with chopped peanuts, fresh Thai basil and lime if desired.