Thai food is probably my favorite type of Asian food. Something about those creamy coconut curries mixed with veggies, tofu, nuts and spices just makes for such a cozy one-pot meal.
When I make Thai food at home, I usually stick to my Yellow Curry, because it is guaranteed to be delicious and satisfying every time, and I figured – why mess with that?
But then I came across this recipe from CookingLight and I was inspired to change things up a bit with my Thai cooking.
I modified the recipe pretty significantly, but the essence remains the same: sweet and crunchy peanut butter mixed with silky coconut milk for the curry – combined with firm tofu and fresh farmer’s market vegetables to round out the dish.
It’s sweet and spicy, and for some added texture I crumbled a few tablespoons of crushed peanuts on top.
The husband absolutely loved it, and I think I might have liked it even better than my Yellow Curry recipe!
Adapted from CookingLight
- 20oz block extra firm tofu, drained and cut into 1 inch cubes
- 1 tbsp organic extra virgin coconut oil, plus 1 tsp coconut oil
- 2 tbsp crunchy peanut butter
- 3-4 tbsp thai red curry paste
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1/8-1/4 tsp cayenne pepper (I used 1/4 tsp for a nice kick)
- 2 14oz cans light coconut milk
- 3 tbsp lower sodium soy sauce
- 1 tbsp brown sugar
- 2 shallots, diced
- 2 bell peppers, sliced
- 2 zucchini, quartered and sliced
- 3 carrots, sliced on a diagonal
- 1 head broccoli, cut into florets
- 1 tbsp fresh lime juice
- dash of salt (to taste)
- 3 cups cooked brown rice for serving (1/2 cup per serving)
- 1 tsp crushed peanuts (per serving)
Step 1: Place tofu on several layers of paper towels. Cover with additional paper towels. Let stand for 30 minutes, pressing down occasionally. Heat a wok or large skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add tofu; sauté 8 minutes or until golden brown, stirring occasionally. Remove tofu from pan; keep warm.
Step 2: Add 1 tsp coconut oil to the pan. Add shallots, bell pepper, and carrots – saute 5 minutes. Then add the zucchini and broccoli – saute another 5 minutes until cooked lightly.
Step 3: In a medium pot, add peanut butter, curry paste, cumin, coriander, and cayenne; cook 15 seconds. Add coconut milk, soy sauce, and sugar, stirring with a whisk until smooth. Add in tofu and simmer 2-3 minutes.
Step 4: Pour tofu and sauce into the pan with the veggies. Simmer 5 minutes until the veggies have soaked up the sauce.
Step 5: Remove from heat and gently stir in lime juice. Serve with brown rice, and top with 1 tsp crushed peanuts per serving.