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Thai Tofu Coconut Curry (Vegan/Gluten-free)

  • 3servings
  • 27minutes

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Source: thaifood.about.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, B9, H, C, E, P
MineralsSelenium, Copper, Iodine, Fluorine, Chromium, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/4 cup dry shredded baking-type coconut, unsweetened

  2. 3/4 package (1 1/2 to 2 cups) firm tofu, drained and cut into cubes

  3. 1/2 cooking onion, diced

  4. 4 cloves garlic,minced

  5. 2 thumb-size pieces galangal OR ginger, thinly sliced into matchstick-like pieces

  6. 1 cup good-quality vegetable stock OR faux chicken stock

  7. 6 lime leaves (purchase frozen at Asian/Chinese food stores)

  8. 1-3 tsp. Thai chili sauce OR 1/2 to 1 tsp. dried crushed chili or cayenne pepper, to taste

  9. 3 Tbsp. vegetarian fish sauce OR soy sauce (or regular fish sauce if non-vegetarian)*use gluten-free soy sauce for celiac diets

  10. 1 tsp. ground coriander

  11. 1 small sweet potato or yam, peeled and cubed

  12. 1 cup cauliflower, cut into florets

  13. 1 tsp. whole cumin seed

  14. 1 can good-quality coconut milk

  15. generous handful fresh shiitake mushrooms, sliced or left whole if small

  16. 1 red bell pepper, de-seeded and chopped into bite-size pieces

  17. approx. 1 cup snow peas, left whole or cut in half

  18. handful cherry tomatoes

  19. 1/2 cup fresh coriander

  20. optional: approx. 1 cup eggplant chopped into bite-size pieces or slices

  21. juice of 1/2 lime

  22. 2 tsp. brown sugar

  23. 2 Tbsp. vegetable oil for stir-frying

Instructions Jump to Ingredients ↑

  1. Place shredded coconut in a dry wok or large frying pan over medium heat. Stir continuously until the coconut is nicely toasted. Tip toasted coconut into a bowl to cool.

  2. Replace wok or frying pan on the burner and turn heat up to high. Add 2 Tbsp. vegetable oil plus the onion, garlic, and ginger. Stir-fry 1-2 minutes, or until onion begins to soften and the garlic is fragrant.

  3. Add stock plus lime leaves, chili sauce, vegetarian fish sauce or soy sauce, ground coriander, and most of the toasted coconut (reserve 1 to 1+1/2 Tbsp. for garnish). Stir everything together and bring to boil.

  4. Add sweet potato/yam, cauliflower, cumin seeds, and half the coconut milk. Stir and bring to a light boil, then reduce heat to medium-low and cover. Simmer 2-3 minutes.

  5. Add the mushrooms, eggplant (if using), and tofu, stirring to incorporate. Cover and simmer 2 minutes.

  6. Add bell pepper, snow peas, and tomatoes, and simmer 2-3 minutes, or until snow peas have softened but are still bright green. Tip: Don't worry if the curry seems too thick with vegetables - simply stir them in the best you can.

  7. Turn heat down to low and add remaining coconut milk, stirring to dissolve.

  8. Remove from heat and stir in the sugar and lime juice. Do a taste-test for salt and spice, adding more [veg.] fish sauce, soy sauce or salt. If too salty or sweet for your taste, add more lime juice. Add more chili if you prefer if spicier.

  9. To serve, scoop the curry onto individual plates or serving bowls. Top with fresh coriander and a sprinkling of the reserved toasted coconut. Accompany with plenty of Thai jasmine rice , or for an extra treat, with my Easy Thai Coconut Rice OR Brown Coconut Rice , and ENJOY!

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