Coconut Red Curry

22 07 2010

As a vegetarian, you tend to eat a lot of stir-fry. And getting creative with stir fry can be a challenge. In the end, it’s all sautéed vegetables, perhaps with a new combination of vegetables and/or spices. That’s why I’ve been trying to make more homemade dishes that are just as convenient and full of good-for-you veggies, but with a little more pizzazz – dishes that provide a little more sense of adventure and accomplishment. So here’s one that has become a good ol’ standby. It’s super fast, inexpensive and, of course, delicious!

coconut curry


Ingredients:

•1 Tbs vegetable oil
•2 tsp sesame oil
•4 garlic cloves, finely chopped
•1/2 large red onion, diced into large pieces
•1 green bell pepper, diced
•3 cups broccoli florets
•1 zucchini, halved and sliced
•3 cups green beans
•2 Tbs red curry paste
•1 tsp grated ginger
•1 tsp red pepper flakes
•16 oz can coconut milk
•Salt
•8 oz extra firm tofu, cubed
•prepared brown rice


Directions:

curry 11. Heat vegetable and sesame oils in large saucepan over medium-high heat.
2. Add garlic, onion, pepper, broccoli, zucchini and green beans and sauté for 4 minutes.
3. Add red curry paste, ginger and red pepper flakes and mix well. Sauté an additional minute.
4. Add coconut milk and stir until thoroughly combined.
5. Add salt to taste and bring to a simmer.
6. Add tofu and gently simmer for 10 minutes until all vegetables are tender throughout and the tofu is thoroughly heated.


Recommended Serving Instructions:

This dish is best served over rice with a garnish of fresh basil.


Tips:

•This meal is so easy and quick. You can substitute vegetables with whatever you have in your crisper or whatever you find at the store. You can also omit the tofu for a lighter dish, or replace tofu with other items (potatoes, seitan, etc.).
•Play around with the spices some. When I’m sick, I like to make this dish with more ginger, garlic and red pepper flakes. When I have people with “milder” taste buds I back off on the red pepper flakes, sometimes even just replacing with a pinch of black pepper.
•For a slightly lighter dish, use light coconut milk. It makes the dish a little less heavy and less sweet, but still very flavorful.


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