We make this recipe often enough that I thought I would finally post it! My husband and I both love Thai curry. There is a great vegan restaurant here that makes four different types of Thai curry and they are all fantastic. We rarely eat out, though, so I learned how to make it myself.
1 package pressed tofu
2 14 oz cans coconut milk
4 T. green curry paste
2 T. brown sugar
2 T. soy sauce
1 T. lime juice
2-4 Thai chilies, chopped
2 heads broccoli
1 small can chopped pineapple
fresh basil, chopped, to taste
1. Cook rice.
2. Cut tofu into bite sized cubes. Fry in a pan using just a touch of spray oil.
3. In a large saucepan, combine coconut milk, curry paste, brown sugar, soy sauce, lime juice, and chilies. Bring sauce to a simmer. Add chopped broccoli. Cook for six minutes. Take the saucepan off the burner. Add chopped pineapple. Stir.
4. In a bowl, combine rice, tofu, and sauce. Sprinkle with fresh basil.
This makes enough for four people. We eat half for dinner and half the following day. We store the rice and tofu in one container and the sauce in a separate container. This way, when I reheat the curry, it retains some of its sauce-ness instead of the curry being a thick glob.
Now that we’ve perfected the green curry recipe, I need to learn how to make red curry!