Perfect dinner for a torrential downpour kinda day. Does it seem like I post a different variation of curry every other week? Well that’s because I do. I love coconut curries. They are adaptable, delicious, filling, and can be jam packed full of the most nutritious ingredients. For this batch I did two things I don’t usually, and will DEFINITELY be doing again…and again. With one of these additions I can say, FINALLY a green curry that is vibrant green and packs the flavor. Personally feeling very accomplished (and full) after this one.
::INGREDIENTS::
1 small yellow onion
2 cans coconut milk
2-3 tbs green curry paste (I like Mae poy)
3 small carrots, cut into matchsticks
Handful of pees, cut in half length or width wise
Bunch of kale, stemmed and chopped
Handful of baby bells, sliced
1/2 bunch of cilantro
1 lime
1/4 cup brown sugar
1 block extra firm tofu
Curry powder
Turmeric
Salt&pepper
Cooking oil
::METHOD::
Preheat oven to 400. Drain and dry as much as possible by squeezing out excess moisture from tofu. Crumble with fingers onto a large baking sheet. Season with curry powder, turmeric and salt to taste and drizzle with coconut oil (or other cooking oil preferred). Mix with your fingers to coat in seasoning and oil and place in the oven for 25-30 min while you prepare everything else.
Next put on a pot of boiling water and once boiling, add diced Japanese sweet potatoes, cook until tender, drain and set aside. While those are boiling, sauté in olive oil in a large Dutch oven the onion and carrots until the onions are tender and carrots are getting there. Add other veggies and cook down until kale is wilted. Add curry paste. And then 1 can coconut milk. Blend the other can coconut milk with the cilantro and juice of 1/2 of the lime (reserve the other half for serving). Add potatoes into curry, brown sugar, and then coconut/cilantro/lime blend.
Once tofu is done (it’ll have a nice “done” texture - partly crispy and getting golden brown on the edges), finished green curry can be served over rice and topped with tofu, lime wedges, extra cilantro, and red pepper flakes. Enjoy!!
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