Simple Red Hot Coconut Curry
canola oil, as needed
1/2 pound extra firm tofu, sliced or cut into chunks
1-2 tablespoons curry powder
1-2 tablespoons powdered ginger
soy sauce or tamari, to taste
2 garlic cloves, minced
1 onion, chopped
1 red bell pepper, chopped
1/2 cup carrots, chopped
3 to 5 tablespoons red curry paste
1 (15 ounce) can coconut milk (I used lite)
2 cups jasmine rice, cooked
1. Heat oil in large saute pan on medium-high. Cook tofu until browned, seasoning as you go with curry powder, ginger, soy sauce and some of the garlic. You may have some stick to the bottom; this is ok.
2. Add onion, bell pepper, carrots, and the rest of the garlic. Season once again with a bit more soy sauce. Continue to saute.
3. Stir in red curry paste, starting with less and you may add more. Once fragrant, pour in coconut milk. Reduce to simmer and partially cover.
4. Let flavors meld for about 1/2 hour, tasting and stirring periodically. Adjust seasoning as needed. If using lite coconut milk, and you need to thicken, simply keep the lid off. Serve poured atop rice. (I cook rice with a 2:1 ratio in steamer.)
Great additions would be some Thai basil stirred in near the end, as well as a green!
Source of recipe: I wrote this recipe.