Feb
24

Thai Coconut Curry

So it’s been forever since I’ve updated my blog. I’m a terrible blogger, but as life would have it, I’ve actually been super busy with getting the house in order, cuddling my boyfriend and working on extremely attention sucking things at work. As a result, nothing for like two months :/ Oh well. I’ve been cooking pretty regularly, though it’s a lot of the same ol’ stuff.

Anyhow, I made this curry stuff the other night, and in my mind, it’s basically a coconut orgasm in your mouth.

Here goes, once again…

What You’ll Need…

  • 16 oz can of Coconut milk
  • 3 c of veggie broth
  • 1/4 c tomato paste ( you could probably use a lot less if you’re using the canned stuff, I just blended some leftover cherry tomatoes that I had, and it came out to about 1/4 c.)
  • 4 cloves of garlic
  • 1/2 of an onion, chopped
  • 1 yellow squash, chopped
  • 1 zucchini, chopped
  • 1/2 green pepper, chopped
  • 1/2 red pepper, chopped
  • A handful of shredded carrots, or 1 carrot chopped finely
  • 1 small Italian eggplant, chopped and cured (eggplant can be super gross and bitter when it’s not cured the right way, so before you start cooking chop your eggplant up into slices and lay it out onto a surface covered in salt and sprinkle salt on top of the slices. Let them sit for about 30 mins or so and then rinse the dark colored liquid that weeps out of them off. They should be good to go now!)
  • 2-3 tbsp of chili powder (adjust to your tastes)
  • 3 tsp coriander
  • 1/2 tsp cinnamon
  • 1 tsp cumin
  • red pepper flakes
  • Extra Firm Tofu ( I just used one package, drained and marinated)
  • Lime juice (a splash or so)
  • 2 Bay leaves
  • Rice
      • Tofu Marinade

    • Lemon juice
    • season salt
    • pepper
    • chili powder

Instructions

  1. Saute the onions and carrots, just until they start to get tender. Add in the garlic and let them simmer a bit.
  2. Add the tomato paste and broth to the mixture and simmer.
  3. Now is a good time to toss in the spices, coconut milk and bay leaves. Let this simmer for about 10 mins or so, just so that the spices start to blend together and make it all pretty tasty. Adjust the spicy levels with the red pepper flakes and the chili powder. Remember that the red pepper flakes will intensify after they’ve cooked for a little bit, so add them in slowly and check the level over several intervals.
  4. The last thing you want to add to this are your veggies. I like them nice and crispy and the squashes and eggplant can go mushy really quickly when they’re over cooked. Add them in and let them simmer for about 20 mins, or how ever long it takes you to prepare the rice.
  5. Fish out the bay leaves before you serve. Serve over hot rice.
    6. by NeedToDestroy | Posted in Uncategorized | No Comments | RSS