Thai Coconut Curry

Name: Thai Coconut Curry
Ingredients: 175 g extra firm tofu, cubed and patted dry (1/2 brick); 2 tablespoons vegetable oil; 1 onion, diced; 1 tablespoon fresh ginger, minced; 2 -3 garlic cloves, minced; 14 bunch fresh coriander, stems and leaves chopped fine; 1 teaspoon red curry paste (or to taste); 1 bell pepper, chopped; 1 medium carrot, sliced; 12 cup broccoli floret; 1 (16 ounce) can coconut milk; 12 cup vegetable stock or 12 cup chicken stock or 12 cup water; 1 lime, juice of; 1 tablespoon fish sauce (nam pla)

14 ingredients

13 steps

Ingredients

175 g extra firm tofu, cubed and patted dry (1/2 brick)
2 tablespoons vegetable oil
1 onion, diced
1 tablespoon fresh ginger, minced
2 -3 garlic cloves, minced
14 bunch fresh coriander, stems and leaves chopped fine
1 teaspoon red curry paste (or to taste)
1 bell pepper, chopped
1 medium carrot, sliced
12 cup broccoli floret
1 (16 ounce) can coconut milk
12 cup vegetable stock or 12 cup chicken stock or 12 cup water
1 lime, juice of
1 tablespoon fish sauce (nam pla)

Directions

1

Heat oil in large skillet over high heat.
2

Add tofu and toss to sear.
3

Once lightly browned, remove the tofu and set aside.
4

Reduce heat to medium-high and add onion and saute until softened.
5

Add ginger and saute a further minute, following with garlic and 1/2 of the cilantro (I normally use the stems at this point, reserving the leaves for the end).
6

Add curry paste and stir.
7

Return tofu and add vegetables.
8

Stir to coat.
9

Add coconut milk and stock/water.
10

Bring to a boil and then reduce heat to medium-low.
11

Simmer everything for 10-15 mins, or until vegetables are cooked through.
12

Remove from heat and season with lime juice and fish sauce.
13

Add reserved cilantro and serve with lime wedges over rice or noodles.