Half an hour from start to finish, this creamy-yet-crunchy tofu concoction makes the perfect weeknight dinner: chop some stuff, stir some stuff together, fry curry paste, add sauce & tofu & serve with topping. Boom!
1 package firm tofu, cubed
2 tsp red curry paste
for the sauce
1 can coconut milk
4 Tbsp peanut butter
2 Tbsp soy sauce
1/2 a lime’s juice
for the topping
1/2 bunch cilantro, chopped
2-3 green onions, cut into fine rings
1/2 apple, minced
1/2 a lime’s zest
1 red chili, chopped
1 handful peanuts (which you will not find in the picture since I forgot them)
Fry red curry paste for about 2 minutes in coconut or vegetable oil. Add sauce, bring to a boil. Reduce to a simmer and, after a couple of minutes, season to taste & add tofu; let simmer until warmed. Serve over rice and under toppings.
I actually cooked this last week and froze it since I didn’t think about the fact we’d be gone for the weekend while grocery shopping. Freezes just great! We enjoyed it after we came back from Delaware this afternoon. This is not cooked the classic way, it’s almost more of a One Pot Curry. You just chop your ginger, onion, chili and garlic and throw it in a big pot with coconut milk and some spices. The beans come in towards the end so they’ll have a nice crunch. Will definitely cook again. If you use frozen beans you might not even have to go shopping for it.
We also received a great gift this weekend (actually, a lot of them!), but specifically one that I hope will make its first appearance on the blog soon … so stay tuned!
1 onion, finely chopped
1-2 red chili peppers, finely chopped (precise amount and variety, seeded or de-seeded depending on how spicy you want it)
2 garlic cloves, pressed
1 piece of ginger (maybe an inch), finely chopped
1/4 tsp turmeric
1/2 tsp cinnamon
1 tbsp curry powder
1 handful cashews, unsalted
1 can coconut milk
9oz green beans, tips cut off and beans cut in half
Put all ingredients except green beans in a pot, bring to a boil, reduce heat and simmer for ten minutes. Add green beans and simmer for another ten minutes, stirring occasionally until beans are tender. Season to taste with salt and serve over basmati rice.