Thai Red Curry over brown rice from Nimisha Raja and the 25 Day Veggie Challenge
Serves 4 – 6
Wash brown rice before cooking. Soaking brown rice in water for 2 – 4 hours or even overnight will cut cooking time by 15 minutes. Otherwise, allow 45 minutes for rice to cook.
While rice is cooking, prep veggies and tofu:
Ingredients
- 1 tbsp sunflower oil
- 1 pkg extra firm tofu, cubed
- 2 Tbsp soy sauce or tamari or Bragg’s
- 1 Tbsp sunflower oil
- 1 large onion, sliced
- 2 – 3 stalks celery, sliced
- 1 can baby corn
- 1 large red pepper, cut in 1” pieces
- 1 green pepper, cut in 1” pieces
- 2 cups sugar snap peas, de-strung
- 3 Tbsp smooth, all natural peanut butter (i.e. just peanuts – no other ingredients)
- ½ can light coconut milk
- 1 Tbsp Thai Kitchen brand red curry paste (more or less to taste)
- 2 cloves crushed garlic
- 1 tsp fresh grated ginger (or more to taste)
- 3 Tbsp lime juice
- 2 Tbsp soy sauce (or to taste)
- 2 Tbsp fresh Thai basil or cilantro for garnish
Directions
Heat oil in a non-stick skillet over medium heat. Add tofu and sauté. Once tofu starts to brown slightly, add soy sauce. Continue to cook until soy sauce has been absorbed, and tofu is nicely browned. Remove from heat and set aside.
In a large pot, heat oil over medium heat. Add onions, celery and sauté for a minute or two. Add baby corn, peppers and snap peas, and cook for another 2 – 3 minutes. Add peanut butter and stir through until veggies are evenly coated. Add coconut milk, curry paste and stir to combine. Add the cooked tofu. Add crushed garlic, ginger, lime juice, soy sauce and cook for about 5 minutes until tofu is heated through. Garnish with Thai basil or cilantro.
Note: You can vary the vegetables to what you have on hand: carrots, bean sprouts, bok choy, etc. can be added or substituted for any of the other veggies.
Note 2: I specifically recommend Thai Kitchen brand because it’s one of the very few commercially prepared curry pastes available that is vegan – most other brands contain shrimp paste.
