Add to: Recipe Box | Grocery List | Meal PlannerRecipe submitted by
vegdancer, 04/09/08
Yummy Thai Curry with Tofu, Mango, Coconut and GingerIngredients (use vegan versions): 1/2 cup can light coconut milk
2-3 oz Thai curry paste (preferably masaman style but whatever kind you have on hand should work too)
1-2 inch piece of ginger shredded
small handful shredded coconut
2 tablespoon pad Thai sauce
1/4 cup diced dried & sweetened mango (or cubed fresh)
14 oz box extra-firm tofu
1 tablespoon rice vinegar
1 tablespoon soy sauce
2 teaspoon dry garlic and cilantro
2 tablespoon virgin coconut oil (or other oil)
1/2 lb vegetables, I used 1/2 pack baby carrots and sweet potatoes
2 1/2 cup rice or package of noodles
1/4 teaspoon cardamom (optional)
Directions:1. Steam carrots or other veggies over low medium heat for 15 min, cook grains separately
2. While the veggies and grains are cooking heat the oil in a pan with curry paste on medium heat for a min or two, then add pad Thai sauce, shredded ginger and cubed tofu stirring in for a few more minutes
3. Add garlic and spices and dried mango over tofu for a few min
4. Stir in coconut milk and let dish marinate for 5 min on low heat
5. dish out grains and spoon curry over, either mixing with veggies or spooning them over curry
Serves: 3
Preparation time: 20-30 minutes
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