Red Thai Coconut Curry Tofu & Vegetables
None of us have the time or energy to cook 3 meals a day and even if we did, who even wants to? Now that we’ve all been promoted to the cooks, cleaners, teachers & cruise directors of our households - ON TOP OF OUR PAID JOBS - the weight of everything compounded just feels really, really hard. Even the easy stuff. Am I right?
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We all need a daily win. That one thing that we do that validates all the hard work that we’ve been putting into just keeping ourselves (and our families) alive and happy. It can be a small win, but even the little things can fill us with hope, joy and pride.
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For me, it’s cooking something easy...something that uses one pot, requires almost no measuring, comes together quickly, is super versatile if I’m out of stock and has tons of deep flavor. Bonus points for plating up beautifully, we do eat with our eyes first.
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Since you already heard my TED talk on red curry + coconut milk last week, I’ll just give you a quick refresher. YOU NEED BOTH THOSE ITEMS IN YOUR PANTRY. The End. I made this Red Thai Coconut Curry with Vegetable Gyoza for The Hubs, who loves it so much that he put in a special dinner request. Ladies: Getchu a man who isn’t afraid to tell you that he wants to bathe in your curry. 😳
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Tons of subs available in this one, kids. Use any combo of veggies. Sub Green Curry Paste if red is too spicy for your fam. Use chicken or beef or pork instead of tofu. Bag the gyoza if you don’t have enough. Serve it over rice instead. Now go on with your bad selves and tag me when you make it.
STEP BY STEP PICTURES:
Red Thai Curry Coconut Tofu & Vegetabales
Ingredients:
- 14oz extra firm tofu, pressed dry to remove moisture and cut into 1” cubes
- olive oil as needed
- 1 tablespoon olive oil
- 6 mushrooms, quartered
- ½ bell pepper, cut into 1” pieces
- 1 large carrot, peeled and cut into ½” pieces
- 1 broccoli (stalk only!) shaved and cut into ¼” rounds
- a handful of spinach (or use any of your favorite greens)
- 2 teaspoons ginger puree (I like The People’s Organic or Gourmet Garden squeeze tube)
- 2 garlic cloves, finely grated or minced
- 14oz can full fat unsweetened coconut milk
- 4oz jar red curry paste (Green Curry Paste is just as good & slightly less spicy)
- ¼ teaspoon kosher salt
- 9 frozen vegetable gyoza, pan seared or steamed until cooked through (super optional)
- juice of one lime (this REALLY adds brightness to the dish)
- 1 tablespoon roughly chopped cilantro (optional, if you hate it)
- crushed cashews (optional, any nut will do)
Instructions:
- Heat a cast iron pan or large saute pan over high heat. Add a little olive oil or cooking spray and saute, tossing occasionally, until tofu is lightly browned on all sides. Transfer to a bowl and set aside.
- Place the cast iron back on the stove and add olive oil. Turn the heat up to medium-high and add all the vegetables except the greens. Cook for about 2-3 minutes, just until they are al dente and definitely NOT until they are fully cooked and mushy. Don’t worry, they will soften more in the sauce.
- Add the ginger and garlic and cook JUST until you can smell it, about 30 seconds to a minute. Add the entire can of coconut milk and the red curry paste and mix well. Season with kosher salt and let bubble away for about 4 minutes, just to reduce slightly and let flavors deepen and blend.
- Add spinach leaves and toss into the sauce until wilted.
- Add the cooked gyoza to the sauce and stir to coat. Squeeze lime juice over the top of the dish, followed by cilantro and crushed nuts, if desired. Serve over rice or quinoa if you are feeling extra carby.